Instructions

1. Finely slice the onion and garlic, chop the carrot into small cubes.
2. Heat the oil in a large frying pan and gently sauté the onion for 5 minutes, then add the rosemary, garlic and carrot. Sautee, under a lid and over low heat for 5 minute, then add the cabbage, about half a glass of water and stock powder.
3. Put the lid back on and cook for 10 minutes, or until the cabbage is tender.
4. Meanwhile, cut the sausages into small piece; zest and juice the lemon; drain the beans.
5. When the cabbage is tender add the sausages and beans and lemon zest& juice.
6. Warm through, then serve.