Red Cabbage with Fennel Sausage

With this weather, it's time for cabbage! I stew this Dutch red cabbage with fresh rosemary, bay leaves, and apple, giving it an intense flavour thanks to balsamic vinegar. I fry the fresh fennel sausage until golden brown and cooked through. On the side, you'll enjoy Alsatian-style roasted potatoes with caramelised onions and crispy bacon bits.

bacon, pork (contains gluten, soya and celery) [gluten], red cabbage, white onion, garlic, potato, apple, fresh bay leaf, parsley, cinnamon, clove, butter [lactose, milk], dark brown sugar, balsamic vinegar [sulphites], red wine vinegar [sulphites], pepper and salt.

Allergens: gluten, koemelk, lactose, selderij, soja, sulfiet.

Microwave

Heat the red cabbage and the potatoes with the sausage both covered for 3-4 minutes (1 person) until 4-6 minutes (2 or more persons).

Oven — 200°C, 20-30 minMarleen's choice

Heat the potatoes with the sausage and the red cabbage both covered for 15-20 minutes (1 person), until 20-30 minutes (2 or more persons).

Energy105,79 kcal

Fat4,42 g

of which saturated1,91 g

Carbohydrates10,05 g

Dietary fibre2,12 g

Protein5,05 g

Salt0,51 g