A very good one pot supper from ” Sea & Shore” by Emily Scott. It tastes even better the next day, and if you like you can grate cheese over the top and put under the grill before serving.
Ingredients
- 2 tbsps sunflower oil
- 1 large white onion peeled and thinly sliced
- 2 garlic cloves peeled and crushed
- 18 chipolata sausages cut in half
- 1 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 1 cavolo nero or savoy cabbage shredded
- sea salt and black pepper
to serve:
- 250 ml creme fraiche
- 100 g flat leaf parsley roughly chopped
Servings:
Instructions
- Heat the oil in a large saucepan over a medium heat, then add the onion and garlic and cook until softened. Add the sausages and cook until golden brown,
- Add the tomatoes and vegetable stock and season to taste with the salt and pepper.
- Finally, add the cavolo nero or savoy cabbage and simmer slowly, uncovered, over a verl low heat for 2 hours.
- To serve, spoon into bowls and finish with a spoonful of creme fraiche and a sprinkling of parsley.
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