This works with any cabbage leaves but spring or pointy work well as does January King.

You will need one pointy cabbage ( the central bits not the thick leaves), one garlic clove ( a segment) crushed, about 50 grams thinly sliced chorizo or about 3 cms of Hungarian spicy sausage (Waitrose)- chopped up into small cubes – about 3 mm square

Wash and slice the cabbage into thin strips, if it has a thick vein – cut this out and just use the leafy bits.  Heat some oil in a Wok or large saucepan, I use olive oil but any will do. Add the chorizo or spicy sausage and quickly stir fry- the pan will start smoking and the meat will crisp up.  Add some crushed sliced garlic- about one segments per cabbage and quickly stir, before it turns brown add all the chopped washed cabbage. Take care as the water on the cabbage will cause the oil to spit.  Stir for one to two minutes until the cabbage has wilted a bit. I like my cabbage quite crunchy but if you like it softer then keep in in the pan for a bit longer. Add a small amount or ground pepper and serve. It goes well with buttered new potatoes, roast potatoes or on its own.  As a variation start by frying an onion until it is nearly soft then follow the recipe.

Vegetarians or those without the spicy meats needed can just use a chilli, thinly sliced with or without seeds if you want hot or not so hot.