Let's face it - cabbage has a lot of poor press as a vegetable. It's certainly one of those foodstuffs that I was forced to eat as a child (at home and for school meals) which I really did not care for much, but was assured that it was good for me. So, let's do better! Here's a recipe which was suggested by Tracey.

Take half of a medium-sized white cabbage and slice into fine strips about 3mm wide. (Use a big knife!) The other half can be wrapped in clingfilm and kept in the fridge for a few days.

Put the cabbage in a large saucepan with a tightly-fitting lid. Add enough water so that the cabbage is only half-covered, and add half a teaspoon of salt. Bring to the boil, then cover and reduce the heat, and simmer for about 8 minutes.

After this time, turn off the heat, and allow the cabbage to cool slightly for a few minutes. Drain thoroughtly then return the cabbage to the saucepan. It should still be firm to the bite at this point - al dente, like pasta.

While the cabbage is cooking, peel and finely slice half a large onion. Pour three tablespoons of olive oil into a frying-pan, then add the chopped onion. Saute gently for about 4 minutes. Meanwhile finely chop an ounce of so of chorizo - either the whole sausage or the pre-cut slices available in packages from the supermarket can be used. Add the chorizo to the onion, and cook for another three or four minutes.

Now, the assembly. Tip the entire contents of the frying pan into the cabbage in the saucepan. Warm gently, while stiring continuously, so that the spicy oils coat all of the cabbage. Add a little freshly-ground black pepper. Serve immediately - trust me, it's delicious!