So I’m still playing with my new spiralizer. It’s lots of fun!
I had a jar of red cabbage in the cupboard that needed using up, and red cabbage always says “sausages” to me. We don’t eat sausage often, as it isn’t something the Spanish are really into (apart from chorizo, obviously. Our local supermarket has a whole aisle just of different types of chorizo!). So this was a real treat.
You can also make it with fresh red cabbage if you don’t have a jar. Instead of liquid from the jar, replace it with a tablespoon of red wine vinegar and two tablespoons of water.
I’m going to list how much you need for one person, and then you can scale up as necessary. I cooked for four and we had the extras for lunch. Yum yum!
Ingredients (for one person)
Half a teaspoon of olive oil
One medium sized potato
Two sausages (whatever your favourite kind is)
Half a 440g jar of red cabbage (mine was pickled in vinegar)
A handful of frozen peas
Half a stock cube (I used chicken)
You will also need a spiralizer! Or the patience to cut your potatoes into tiny strips…
1. Preheat your oven to 180°C. Drain the cabbage but reserve about 3 tablespoons of the liquid per person.
2. Spiralize your potatoes. There’s a good potato spiralizing tutorial here. Pat them dry with kitchen roll. Chop them slightly so the fries aren’t too long. Mix with half a teaspoon of olive oil, some salt, pepper and any dried herbs that take your fancy. I used a sprinkling of rosemary. Lay on a baking tray covered with a layer of baking paper.
3. Cook the potatoes for 20 – 25 minutes, turning halfway. When they’re done, they should be golden brown. Keep an eye on them though, as they burn quickly!
4. While the curly fries are cooking, put the sausages into a large pan. Brown gently on all sides. About five minutes before the fries are ready, add the reserved liquid from the red cabbage. Also crumble in your stock. Turn up the heat slightly so the liquid bubbles. Add the red cabbage and the frozen peas on top of the sausages and stock and heat for about three minutes with a lid on the pan.
5. Serve and enjoy!
Follow me on Twitter for more recipes