Measure out and prepare all the ingredients.

In a frying pan over medium heat, melt the butter and add fry the chorizo until cooked. Remove from pan and keep warm.

Using a sharp knife, cut the cabbage to shreds.

In the frying pan used for the chorizo, add the shredded cabbage and butter and fry until golden brown. Season with salt and pepper to taste.

Add heavy cream to the pan and bring to a boil. Reduce heat to low and let simmer until the cream has thickened.

Add minced garlic and lemon zest, then stir well until combined.

Serve the hot chorizo with the creamed cabbage. Add additional salt and pepper if desired.