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🥬 Crunchy Roman Cabbage Bocadillo with Garlic Pressing

410 kcal · 25 min · 4 servings

Ingredients

• 1 Kopf Roman cabbage
• 150 g Chorizo (raw, sliced)
• 2 Stk Wheat bread (thick)
• 2 Stk Garlic clove
• 4 EL Olive oil
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Wash the Roman cabbage. Remove the core. Tear the leaves into bite-sized pieces. Timer = 0
2. 2. Add some olive oil to a large pan. Fry the Roman cabbage over medium heat until soft and slightly brown. Timer = 8
3. 3. Add the chorizo slices to the pan and fry them until they release fat. Timer = 3
4. 4. Remove the pan from the heat. Season with salt and pepper. Stir everything well. Timer = 0
5. 5. Cut the wheat bread open, but not all the way through. Stir half a garlic clove into the filling with a spoon. Timer = 0
6. 6. Fill the bread bowls with the warm filling. Rub the outside of the bread with the second garlic clove. Timer = 0
7. 7. Serve the bocadillo warm. Enjoy it.

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 38 g