Taking the mystery and fear out of cooking
This is purely for the sake of making a nutritious meal quite cheaply and making it a bit different. Those of you with an analytical mind will notice that it is similar to the way we made chow mein a few weeks ago, but with sausage instead of pork, ordinary cabbage rather than pak choi and potatoes, not noodles.
So you might say it’s all different, but the principle is the same, it’s just different ingredients and the point is, if you can understand how and why this works, you’re on the way to being a capable cook.
Firstly, it contains protein (sausage), carbohydrate (potatoes) and vitamins and minerals (cabbage).
Secondly, it’s quick and easy, all in one large pan.
Thirdly, it’s tasty.
For everyday cooking, that’s the Holy Grail. You don’t have to worry too much about adding flavor, because when you cook the sausage it will release its salty juices and they will combine with the onion to give it a bit of savoury oomph.
And as a bonus, it’s healthy.
You will need a large frying pan or wok with a lid.
Cabbage (half a plain old white one will do. Savoy looks better)
Smoked sausage (the kind that comes wrapped and in a u-shape. Could be German, could be Polish.)
Half a chicken stock cube.
Cut the sausage into bite-size chunks and fry it in a small amount of oil.
Slice an onion and add that. You don’t have to cook it too much, just until it’s soft. In this case we want it to still taste oniony rather than being savoury and mellow.
Chop the cabbage and scoop that in with your hands.
Dissolve half a chicken stock cube in half a cup of water and pour that over.
Slice a potato or two quite thin (so it will cook quickly) and arrange that in one layer on the top.
Put the lid on and let the steam from the stock cook the vegetables. The sausage is already done. Ten or 15 minutes should do it. When the potatoes are tender, it’s ready. Season with salt and pepper.
You could throw in some carrots if you like, but make sure they’re thinly sliced or they won’t cook in time. And by all means add a splash of white vinegar if you like, but don’t go mad.