Optional (sliced red chillies according
to taste),
3 tablespoons of vegetable oil,
4 tablespoons finely chopped parsley,
4 sprigs thyme,
1 cup chicken
stock and
Salt and pepper to taste.
Please note that all spoonful measures are flush spoonfuls.
Method:
Finely slice the onion
and put aside. Remove the outer leaves of the cabbage
that are not suitable for cooking. Wash the cabbage and
wipe dry with a kitchen paper towel. With a sharp knife,
cut the cabbage into halves. Carefully cut out the
triangular hard core stems.
Cut the cabbage halves into quarters.
With a sharp knife, cut into 2 cm thick slices. Put
aside.
Peel the carrots, cut the end bits and
slice into 1/2 cm thick pieces. Put aside.
In a heavy bottomed saucepan large
enough to contain all the ingredients, put in 4
tablespoons vegetable oil. Allow oil to start sizzling
over medium high heat. Carefully put in the individual
sausages and fry on all sides until light golden brown in
colour. Remove sausages from pan and place on kitchen
paper towels to allow the surplus oil to drain away. You
may cut the sausages into half lengths.
Heat up the oil in the saucepan over
medium-high heat and stir fry the sliced onions, crushed
garlic and chopped ginger. When the onion become
transparent, put in half the cabbage and carrot slices.
Add the sausages, remaining cabbage and carrot slices.
Gently mix the ingredients together and add half the finely chopped
parsley and thyme sprigs. Make sure that the sausages
are well distributed within the mix, to allow the fat
from the sausages to permeate the vegetables. Optional: stir in the
sliced red chillies. Sprinkle with 1 cup chicken stock.
Reduce heat to low and cover the
saucepan. Allow to simmer over low heat. Check at
intervals and with a wooden spoon, bring up the bottom
ingredients and mix gently to make sure that the bottom
ingredients do not burn. Repeat at regular intervals
until the cabbage and carrots pieces are cooked.
Taste the cabbage and carrots slices to
make sure that the ingredients are well cooked to your
preference. Season with salt and pepper to taste.
Just before serving, sprinkle with the
remaining finely chopped parsley.
Enjoy with rice and an appetiser like
tomato chutney or pickled vegetables.
Copyright
Notice: Please be advised that permission is granted to viewers of these recipe
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
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