Description
You may be caught off guard by how much flavor comes from such everyday ingredients, especially once the cabbage softens and the potatoes pick up all the seasoning. Every forkful feels warm and familiar in the best way.
Ingredients
Scale
- 1 pack sausage of your choice (beef, lamb, or pork; or even pork chipolatas)
- Splash olive oil
- 4 potatoes, cut into bite-sized pieces
- 1 large onion, chopped and divided
- 1/2 head cabbage, shredded
- 1/2 green pepper, roughly chopped
- 1/2 red pepper, roughly chopped
- 3 tbsp butter
- 1/4 tsp caraway seed
- 1/4 tsp red chili flakes
- 1 tsp garlic and herb seasoning
- Salt and coarse black pepper
- Optional pinch of mixed spice for the cabbage
- Crispy baguette and beetroot salad for serving
Instructions
- Bring a saucepan of salted water to a boil and cook the 4 potatoes until they’re firm but cooked.
- Drain them in a colander and let a little steam escape so they don’t turn soggy later.
- Heat a frying pan and melt 3 tbsp butter. Add half of the chopped onion, 1/2 green pepper, and 1/2 red pepper. Cook until the peppers have softened.
- Add the drained potatoes and season with 1/4 tsp red chill flakes, coarse black pepper, and 1 tsp garlic and herb seasoning.
- Stir-fry until the potatoes look glossy and lightly golden. Don’t rush this step.
- In a separate skillet, heat a splash of olive oil and fry the sausage until cooked through and browned. Remove sausages and keep warm.
- Using the same skillet, sauté the remaining half of the onion, add the 1/2 head of shredded cabbage, 1/4 tsp caraway seed, a small pinch of mixed spice if using, and a pinch of salt.
- Cook on low heat for about 3 to 4 minutes so it softens but still keeps a little bite.
- Add the cabbage mixture to the big frying pan with the potatoes.
- Slice or keep the sausages whole and add them in.
- Toss everything together gently and warm through. Taste for salt and black pepper.
- Serve warm with a crispy baguette and a simple beetroot salad.
Notes
Created, prepared, tried, and tested by Gail
