Stufted Cabbage with Sausages

1. 1 White cabbagepack 1.2 kg ≈ $2.40 300 g
2. 2 Frankfurterspack 400 g ≈ $3.50 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Shred the cabbage into thin strips, finely dice the onion³, grate the carrot⁴ on a box grater, and slice the sausages into rounds.

2. Heat the oil in a pot over medium heat, then sauté the onion³ and carrot⁴ for 5 minutes until soft.

3. Add the cabbage and cook for 8–10 minutes, stirring occasionally, until it wilts and reduces in volume.

4. Stir in the tomato⁵ paste and 100 ml of water, season with salt and pepper, and mix well. Simmer covered on medium heat for 15 minutes.

5. Add the sausages, stir, and cook for another 5 minutes until the cabbage is tender and the sausages are heated through.

6. Taste and adjust seasoning if needed, then serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.