Parsley 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, giving it an intense flavour thanks to the red port. 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.

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, leek, white onion, garlic, carrot, celery, celeriac, baby potatoes with skin, orange peel, fresh rosemary, thyme, cinnamon, clove, star anise, butter [lactose, milk], veal stock (contains celery), tomato purée, red port [sulphites, alcohol], apple syrup, homemade veal stock (contains celery), red wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, selderij, sulfiet.

MicrowaveMarleen's choice

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 min

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.

Energy135,5 kcal

Fat5,51 g

of which saturated2,11 g

Carbohydrates12,91 g

Dietary fibre2,41 g

Protein5,47 g

Salt0,67 g

Average weight: 540 g