200°C · 15-30 minAllergens
Lactose
Selderij
Sulfiet
SojaParsley Sausage with Red Cabbage
Potatoes, vegetables, and meat, but with a twist! The organic parsley sausage comes from Brandt and Levie. I braise the red cabbage with fresh rosemary, bay leaves, and cinnamon, and the addition of red port gives it an intense flavour. I serve it with golden-brown roasted baby potatoes and a homemade onion gravy. The dish is slightly different from the photo: you will receive 1 sausage per person.
Parsley Sausage with Red Cabbage
Fresh organic parsley/ garlic sausage from Brandt&Levie (organic pork, parsley, white wine, sea salt, garlic, lemon juice, white and black pepper, nutmeg), red cabbage, white onion, baby potatoes with skin, orange peel, fresh rosemary and thyme, cinnamon, clove, star anise, red port, apple syrup, homemade veal stock (contains celery), red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, selderij, soja, sulfiet.
Microwave
Remove gravy from the dish and heat in a saucepan or microwave with the lid loosely on. Heat the baby potatoes, red cabbage, and sausage loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
For gravy, see above. Heat the baby potatoes, red cabbage, and sausage covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.