Ingredients:
°4 roasting sausages
°2 large onions
°3 cloves of garlic
°1 half green cabbage
°4 dl to 5 dl of water
°2 tbsp dehydrated veal stock
°1 or 2 sprigs of parsley
°2 tbsp butter
°Olive oil
°Salt and pepper
Preparation:
Start by finely chopping the onions. Also cut the garlic into thin strips, chop the parsley.
In a saucepan, melt a knob of butter and add some olive oil. Throw in the onions, garlic and parsley, sauté very gently, until the onions are soft but barely coloured. Dilute the veal stock in it with the water, season with salt and pepper, let simmer to reduce this sauce, until it coats.
Meanwhile, cut the cabbage into strips and sauté them in a pan with a knob of butter, cook for a few minutes covered, once tender, season with salt and pepper. Keep warm and always covered.
Continued on next page (page 2)
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