el·e·ments

1 pound whole30 compliant chorizo [Pederson”s Farm]

2 tablespoons Primal Kitchen Garlic Aioli [ or homemade]

4- 6 sweet mini bell pepper, finely diced

1 small red onion, finely diced

¼ cup red wine vinegar

1 bunch fresh kale [ any leafy green]

¼ cup dried spanish oregano

3 cups chopped red cabbage

sea salt + pepper

in·can·ta·tion

heat the oven to 350°.

In a large bowl, mix cabbage + garlic aioli + red wine vinegar till coated.

Season slaw with salt, pepper + oregano, refrigerate.

Combine chorizo + peppers + onion + seasoning then roll mixture into small balls.

Arrange meatballs on sheet pan + bake, 20 minutes.

Turn meatballs + bake, 10 minutes.

Once cool, plate chorizo meatballs + leafy green, top with garlic aioli slaw.