Green cabbage sausages Ingredients: 150 g of bacon, thyme and bay leaf olive oil, 1- onion, 1- green cabbage, 4- bacon chipolata, 1- shallot.
Utensils: 1 saucepan - 1 Top 5 of the best colanders - 1 casserole dish - 1 wooden spoon 1 kitchen knife - 1 pitter
Total time:
2h15
Preparation:
15 min -
Cooking:
2 h
Phase 1
Boil a pot of water then cook the chopped cabbage for about 45 minutes to 1 hour.
Phase 2
Drain the cabbage in a colander.
Phase 3
In a casserole dish, put olive oil with thyme and bay leaf.
Phase 4
Once the oil is hot, add the bacon and stir regularlycarefully so that it doesn't stick.
Phase 5
Once the bacon is almost cooked, add the chipolatas with the chopped onion and shallot.
Phase 6
Stir once the chipolatas are almost cooked and add the bacon which you will have cut into small pieces as well as the cabbage.
Phase 7
Add a little salt because the bacon, bacon and chipolatas are already salty.
Phase 8
Stir occasionally while the chipolatas finish cooking and the cabbage soaks up the flavor.
Phase 9
Serve hot.
Utensils: 1 saucepan - 1 Top 5 of the best colanders - 1 casserole dish - 1 wooden spoon 1 kitchen knife - 1 pitter
Total time:
2h15
Preparation:
15 min -
Cooking:
2 h
Phase 1
Boil a pot of water then cook the chopped cabbage for about 45 minutes to 1 hour.
Phase 2
Drain the cabbage in a colander.
Phase 3
In a casserole dish, put olive oil with thyme and bay leaf.
Phase 4
Once the oil is hot, add the bacon and stir regularlycarefully so that it doesn't stick.
Phase 5
Once the bacon is almost cooked, add the chipolatas with the chopped onion and shallot.
Phase 6
Stir once the chipolatas are almost cooked and add the bacon which you will have cut into small pieces as well as the cabbage.
Phase 7
Add a little salt because the bacon, bacon and chipolatas are already salty.
Phase 8
Stir occasionally while the chipolatas finish cooking and the cabbage soaks up the flavor.
Phase 9
Serve hot.