Chicken Sausages with Cheesy Mash
with braised red cabbage, apple & nutmeg
Did you know that red cabbage retains its nice colour better if you add something acidic when cooking it, like vinegar or lemon juice?
Tags:
Extra Veggies
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time1 hour
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Onion
½ piece
Apple
1 pinch
Nutmeg
100 g
Shredded red cabbage
½ teaspoon
Ground cinnamon
250 g
Potatoes
25 g
Grated Gouda
(Contains Milk)
2 piece
Chicken sausage
Not included in your delivery
1 teaspoon
Mustard
1 tablespoon
White balsamic vinegar
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Brown sugar
120 milliliters
Water
1
[Plant-based] milk
1.5 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3259 kJ
Calories779 kcal
Fat32.8 g
Saturated Fat20 g
Carbohydrate79.5 g
Sugar30.6 g
Dietary Fiber20.2 g
Protein33.5 g
Salt2.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Potato Masher
•Pan with Lid
•Fryingpan with lid
Cooking Steps
1
- Chop the onion. Peel and core the apple, then dice it.
- Grate a pinch of nutmeg with a microplane.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the onion with half of the nutmeg for 2 – 3 minutes, then gradually stir in the red cabbage.
- Add the apple and the white balsamic vinegar and fry for 4 – 5 minutes over low heat, covered.
2
- Add the brown sugar, the cinnamon and a generous pinch of salt, then pour in the water (see pantry for amount).
- Mix well, then cover with the lid and allow to stew for 45 minutes over medium-high heat, or until the cabbage is soft (see Tip).
- Stir regularly, adding more water as necessary if it gets too dry. Season to taste with salt and pepper.
Tip: if it isn't done yet, continue cooking and add extra water as necessary.
3
- Boil plenty of water in a lidded pot or saucepan and crumble in the stock cube (see pantry for amount).
- Thoroughly wash or peel the potatoes and cut them into rough pieces.
- Boil the potatoes for 12 – 15 minutes until done, then drain.
- Mash with the cheese and the mustard, along with a splash of milk and a knob of butter. Season to taste with salt and pepper, then stir in the rest of the grated nutmeg as preferred.
4
- Melt a knob of butter in a frying pan over medium-high heat. Fry the chicken sausages for 2 - 3 minutes until evenly browned.
- Cover with the lid and fry for another 4 - 6 minutes, turning regularly.
- Serve the mashed potatoes and braised cabbage on plates.
- Top with the chicken sausages.