Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, thinly sliced
- 2 teaspoons caraway seeds
- 1/2 (900g) savoy cabbage, shredded
- 1/4 cup apple cider vinegar
- 2 cups apple cider
- 1 cup Massel chicken style liquid stock
- 1kg lean thick beef sausages
- chopped fresh flat-leaf parsley leaves, to serve
Method
- Step 1Heat half the oil in a deep frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add caraway. Cook, stirring, for 1 minute or until fragrant. Add cabbage, vinegar, cider and stock. Cook, uncovered, for 20 minutes or until cabbage is soft and liquid has almost evaporated. Transfer to a bowl. Cover to keep warm.
- Step 2Meanwhile, heat remaining oil in pan. Cook sausages, turning occasionally, for 8 to 10 minutes or until browned and cooked through. Spoon cabbage mixture onto plates. Top with sausages. Sprinkle with parsley. Serve.
- High fibre
- Low carb
- Lower gi
Nutrition
3373 kj
Energy
59g
Fat Total
26g
Saturated Fat
13g
Fibre
37g
Protein
142mg
Cholesterol
1974.19mg
Sodium
20g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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