Ingredients:

  • 1 large head of green cabbage, cored and thinly sliced (approx. 1 kg / 2.2 lbs)
  • 2 large yellow onions, thinly sliced (approx. 400g / 14 oz)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons butter (28g)
  • 2 tablespoons brown sugar (30g)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 1 teaspoon caraway seeds (5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 kg (2.2 lbs) floury potatoes (like Maris Piper or Russet), peeled and quartered
  • 125 ml (1/2 cup) milk
  • 50g (1/4 cup) butter
  • Salt and freshly ground white pepper to taste
  • 8 high-quality pork sausages (approx. 500g / 1.1 lbs)
  • 1 tablespoon olive oil (15ml)

Instructions:

  1. Slice cabbage and onions.
  2. Heat olive oil and butter in a large skillet. Add onions and cook until softened. Add cabbage, brown sugar, balsamic vinegar, and caraway seeds. Cook, covered, stirring occasionally, until cabbage is tender and caramelized (about 20-25 minutes). Season with salt and pepper.
  3. Boil potatoes until tender. Drain and return to the pot. Mash with milk and butter until smooth. Season with salt and white pepper.
  4. Preheat oven to 200C / Gas Mark 6. Toss sausages in oil and cook in the oven on a baking tray until golden brown and cooked through (about 20-25 mins, internal temperature reaches 74C/165F). Alternatively, pan-fry the sausages until cooked through.
  5. Spoon mash onto plates. Top with sausages and caramelized cabbage and onions. Serve immediately.