Rosti-topped Sausages And Garlicky Cabbage

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 kg thick beef sausage
• 1 medium yellow onion, chopped
• 2 garlic cloves, crushed
• 1 (400 g) can tomatoes
• 1/2 cup water
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon sweet paprika
• 1 kg potato
• 1 cup coarsely grated cheddar cheese
• 30 g butter
• 750 g cabbage, chopped coarsely
• 2 garlic cloves, crushed
• 2 tablespoons dry wine
• 2 tablespoons finely chopped fresh chives

Recipe

• 1 cook the sausages in a large heated pan, in batches until browned all over.
• 2 drain on paper towel and then slice thickly.
• 3 discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
• 4 return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
• 5 place the sausage mixture in a shallow 3-litre ovenproof dish.
• 6 you can refrigerate or freeze at this stage.
• 7 cover sausage mixture with rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
• 8 rosti topping: boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
• 9 garlicky cabbage: melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
• 10 just before serving stir in the chives.
• 11 serve the garlicky cabbage with the sausage and rosti.