Red Cabbage with Fennel Sausage

With this weather, it's time for cabbage! This Dutch red cabbage is stewed with fresh rosemary, bay leaves, and apple, and gains an intense flavour from balsamic vinegar. The fresh fennel sausage is browned and cooked through. Served alongside are Alsatian-style roasted potatoes with caramelised onions and crispy bacon bits.

Bacon, Fresh fennel sausage (pork, sea salt, fennel seeds, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), red cabbage, white onion, garlic, potato, Jonagold apple, fresh bay leaf, parsley, cinnamon, clove, dark brown sugar, balsamic vinegar, red wine vinegar, butter, pepper and salt.

Allergens: koemelk, lactose, sulfiet.

Microwave

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

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

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

Energy105,79 kcal

Protein5,05 g

Fat4,42 g

of which saturated1,91 g

Carbohydrates10,05 g

Dietary fibre2,12 g

Salt0,51 g