Written for one request, published for everyone
Sausage, Cabbage and Mustard Cream Skillet
Browned sausages sliced back into buttery wilted cabbage with a wholegrain mustard cream sauce.
- Total
- 30 min
- Hands on
- 25 min
- Serves
- 2
- Method
- hob
- Cuisine
- British
Per serving · estimated
- Energy
- 752 kcal
- Protein
- 35 g
- Fat
- 60 g
- Carbs
- 18 g
Method
Step 1 of 10
Shred the cabbage finely, discarding the core.
green cabbage
Step 2 of 10
Slice the onion into thin half-moons and finely chop the garlic.
onion
garlic
Step 3 of 10
Heat the oil in a large frying pan over medium-high heat.
vegetable oil
Step 4 of 10
Brown the whole sausages for 8 minutes, turning to colour all sides.
pork sausages
Step 5 of 10
Lift the sausages onto a board and cut them into thick coins.
- pork sausages
Step 6 of 10
Add the onion to the pan and cook 3 minutes until golden at the edges.
- onion
What ‘ready’ looks like Step 7 of 10
Stir in the garlic and caraway seeds for 30 seconds.
- garlic
caraway seeds
What ‘ready’ looks like Step 8 of 10
Add the cabbage with a splash of water, cover and cook 5 minutes until wilted.
- green cabbage
Step 9 of 10
Stir in the cream, mustard and vinegar, return the sausage coins and simmer 4 minutes until the sausage reaches 71 °C.
double cream
wholegrain mustard
cider vinegar- pork sausages
What ‘ready’ looks like Step 10 of 10
Season with salt and pepper and spoon into warm bowls.
salt
black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.