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Entree
6 - 8 servings
15 minutes
45 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive oil
1 lb. Irish Banger sausages
3 tablespoons unsalted butter
1 Melissa’s Perfect Sweet Onion, thinly sliced
3 cloves Melissa’s Peeled Garlic, minced
2 large carrots, peeled, sliced
1 lb. Melissa’s Dutch Yellow® Potatoes, sliced
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 1/2 cups red cabbage, shredded
1 1/2 cups Melissa’s Organic Green Cabbage, shredded
1 (14 1/2 oz.) can diced tomatoes
6 sprigs fresh thyme
In a large saucepan, heat the olive oil and sear the bangers.
Remove the bangers from the pan and set aside.
Add the butter to the pan and melt it. Add the onion, garlic, carrots, potatoes and season with the salt and pepper.
Sauté for 2 minutes, stirring often.
Mix in the cabbage and nestle the bangers into the mixture.
Pour the canned tomatoes over the top and add the thyme.
Cover and cook over low heat for 30 minutes or until the sausage is completely cooked through.
Adjust the seasonings.
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