Quick cabbage and sausage pot
extra lean pork sausage
8 thin, (8x58g) gluten free variety
1 medium, thinly sliced
3 clove(s), thinly sliced
500 g, shredded
red wine vinegar
2 tbs, finely chopped
300 g, steamed
- Heat half the oil in a deep non-stick frying pan over high heat. Cook sausages, turning, for 5 minutes or until browned. Set aside.
- Heat remaining oil in same pan. Cook onion and garlic, stirring, for 3 minutes or until onion has softened. Add cabbage and cook for 2 minutes. Add ½ cup (125ml) water and season with salt and pepper. Toss to combine.
- Add sausages and cook, covered, for 8 minutes or until cabbage is just tender and sausages are cooked through. Stir in vinegar and sprinkle with chives to serve.