10teaspoonsSour cream1 teaspoon per serving, optional
Instructions
Heat oil in a pot then add diced onion, carrots, celery and salt.
Saute it until it gets a glassy, translucent look for about 3 - 5 minutes then add garlic and black pepper.
Saute until garlic gets fragrant for about 2 - 3 minutes than add the tomato, chorizo, sliced carrot and cabbage.
Pour the water into the pot then add the optional paprika and bay leaf into it. Finally put the lid on and bring it to boil.
Cook it ready on low heat in 10 minutes or until the desired texture is achieved. Mind that savoy cabbage won't go mushy like normal cabbage does. Add a teaspoon of sour cream to the dish when serving.