1 Pack of your choice of sausage beef/lamb/pork I used pork chipolatas
Splash of olive oil to cook sausages
1/2 head of cabbage shredded
4 potatoes cut into bite size pieces
1 large onion chopped – use 1/2 for braised cabbage and 1/2 for potatoes
1/2 roughly chopped green pepper
1/2 roughly chopped red pepper
3 tbs butter
1/4 tsp caraway seed
1/4 tsp red chilli flakes
1 tsp garlic and herb seasoning
Salt and coarse black pepper
In a saucepan boil up potatoes in salt water until firm but cooked, drain in colander.
Heat a large frying pan add butter and 1/2 the chopped onion, peppers and cook until almost done then add potatoes, chilli flakes, black pepper and garlic and herb seasoning. Stir fry until the potatoes are glossy and coated with spices and butter.
In a frying skillet fry up your sausage in a splash of olive oil until done.
Remove sausages once cooked. In the same skillet add remaining half of onion and sauté then add shredded cabbage, a pinch of mixed spice, caraway seeds, pinch of salt.
Sauté on low heat until cabbage is cooked but still keeping a bit of crispness. Takes 3 to 4 minutes.
Add cabbage to potato mixture in the larger frying pan then add sausages and heat through. Taste for salt and pepper. Serve with crispy baguette bread and beetroot salad.
My adaptation of a recipe from Internet
Prepared, tried and tested by: Gail Haselsteiner
