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Place a large cast iron pot on high heat. Add the olive oil, garlic, chilli and onion and saute until the onion becomes translucent.
Add the chorizo and cook for 5-7 minutes or until you start to see the red chorizo colour the oil.
Add the cabbage and chicken stock and cook until the cabbage becomes soft (this will require about 25 minutes on a low simmer). Add the parsley, lemon juice and zest and serve immediately with . Salt and pepper to taste.
Tip: Be sure to cook your cabbage thoroughly, otherwise you risk a severe case of flatulence. This tip is tried and tested.