ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE
A good cook ahead recipe, the sausage mixture can be frozen. Good to prepare and put in the fridge to finish off after work.
Provided by Latchy
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the sausages in a large heated pan, in batches until browned all over.
- Drain on paper towel and then slice thickly.
- Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
- Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
- Place the sausage mixture in a shallow 3-litre ovenproof dish.
- You can refrigerate or freeze at this stage.
- Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
- Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
- Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
- Just before serving stir in the chives.
- Serve the Garlicky Cabbage with the sausage and rosti.
ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB
Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish
Provided by Tom Kerridge
Categories Side dish
Time 40m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
- Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.
Nutrition Facts : Calories 191 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ONE-SKILLET HOT SAUSAGE AND CABBAGE STIR-FRY WITH CHIVES
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner's a wrap!
Provided by Claire Saffitz
Categories Bon Appétit One-Pot Meal Sausage Mushroom Cabbage Dinner Tortillas Ginger Quick & Easy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6-8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
- Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
- Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
- Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
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