Here’s a colourful version of the traditional European combination of cabbage, sausage and cream sauce. I used a firm-smoked bison farmer sausage, though any sausage that’s firm enough to slice before cooking will work. In fact, chorizo would be a fantastic substitute. Evaporated milk is used in place of cream to deliver the richness without the fat.
Time: 40 minutes
Serves: 4
Ingredients:
1 tablespoon butter 2 onions – halved and thinly sliced 1 pound bison farmer sausage – sliced 1 pound coleslaw mix or shredded cabbage 12 ounce can fat-free evaporated milk ½ teaspoon kosher salt ¼ teaspoon fresh ground black pepper ¼ cup flat-leaf parsley – finely choppedPreparation:
Place the butter in a saucepan on medium heat and add the onions. Cook, stirring often, until the onions begin to brown.
While the onions are cooking, cook the sausage until brown in another pan on medium heat.
Remove the sausage and set it aside to keep warm. Pour off the fat from the pan and return the pan to the burner.
Sauté the coleslaw mix in the sausage pan for five minutes and remove from heat. Set aside to keep warm.
When the onions are browned, stir in the evaporated milk. When the sauce nears a boil, reduce heat and simmer uncovered, stirring often for ten minutes. Remove from heat and stir in the salt, pepper and parsley.
Plate the cabbage topped with the sausage and sauce.