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Sauteed cabbage with beans and sausage

You can make many easy meals with leftover grilled or barbecued sausages. For example this zingy, sautéed cabbage with beans and sausage is on the table in just 20 minutes. Serve it with mashed potatoes or on piece of toast for lunch or brunch.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 barbecued or grilled chipolatas
  • 1 cup shredded cabbage
  • 1 carrot
  • 1 onion
  • 1 garlic clove
  • 1 Tbsp chopped rosemary or thyme
  • 1 tsp stock powder
  • Water
  • Salt & pepper
  • Juice and yest of ½ lemon
  • 1 tin butter beans

Method
 

  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.