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:

1. 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.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
3. 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.
4. 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.
5. Season with salt and pepper to taste. Return the Morteau sausage to the pot and stir to combine.
6. 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.