Green Cabbage with Morteau Sausage Recipe
Ingredients:
- 1 head of green cabbage, cored and thinly sliced
- 4 Morteau sausages, sliced into rounds
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 cup of chicken broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium-high heat. Add the sliced Morteau sausages and cook until they are browned on both sides, about 5 minutes. Remove the sausage from the pot and set aside.
- Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
- Add the sliced green cabbage to the pot and stir until the cabbage is coated in the onion and garlic mixture. Cook for 2-3 minutes, stirring occasionally.
- Add the chicken broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the cabbage is tender.
- Season with salt and pepper to taste. Return the Morteau sausage to the pot and stir to combine.
- Remove the pot from the heat and serve hot, garnished with chopped parsley if desired.
Verdict:
This dish is a hearty and flavorful meal that is perfect for cooler months. The Morteau sausage adds a smoky and savory flavor to the dish, while the green cabbage adds a nice crunch. The chicken broth helps to infuse the dish with even more flavor and makes the dish more filling, allowing it to be served as a main course.
Serving Suggestions:
This dish can be served as a main course with some crusty bread on the side or as a side dish alongside roasted meats such as chicken or pork. It can also be served over rice or mashed potatoes for a more filling meal.
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