Cabbage And Sausage Skillet
- 2 None onions, peeled and coarsely chopped
- 500 g white cabbage, cut into wide strips
- 250 g cherry tomatoes, halved
- 2 tbsp oil
- 125 g raw sausage meat, formed into small balls
- 250 ml vegetable stock
- 1 bunch chives, chopped finely
- 150 g creme fraiche
- Heat the oil in a large nonstick skillet on medium heat. Cook the meatballs for 3-4 mins or until golden all over. Add the tomatoes and cook 1 min. Remove the meatballs and tomatoes from the skillet. Set aside.
- Add the onions and cabbage to the skillet. Saute for 4-5 mins. Pour in the stock and bring to a boil. Season to taste. Reduce heat to low; simmer for 5 mins, stirring frequently. Return the meatballs and tomatoes to the skillet and simmer.
- Mix the creme fraiche with 1/2 of the chives. Sprinkle the remaining chives over the skillet. Top with the creme fraiche and serve with warm bread.
onions, cherry tomatoes, oil, sausage meat, vegetable stock, chives, crueme fraueeche
Taken from recipes-plus.com/api/v2.0/recipes/21452 (may not work)