FRIJE

Instructions

• 1.   Peel and wash all the vegetables. Cut the green cabbage into quarters and the carrots into thirds. Slice the two onions.
  Cook the green cabbage, carrots, and potatoes according to the instructions of your pressure cooker or for about 30 minutes in a pot filled with salted water. Reserve the cooking water.
  Cook the Morteau sausage for 15 minutes in a large pot of water and the Strasbourg sausages for 5 minutes.
• 2.   Melt the margarine in a sauté pan, add the sliced onions. Cook them for 3 minutes. Add the smoked bacon and cook for another 3 minutes.
• 3.   Remove the large white parts of the cabbage leaves and add the cabbage to the sauté pan. Season with salt and pepper. Add 3/4 liter of the vegetable cooking water and a chicken bouillon cube. Mix gently.
• 4.   Place the carrots, small potatoes, Strasbourg sausages, and the Morteau sausage previously cut into thick slices on top of the cabbage.
• 5.   Serve hot.

Notes & Suggestions

• Energy 2,340.04 kJ / 562.29 kCal
  Fat 38.08 g of which saturated 10.50 g
  Carbohydrates 35.49 g of which sugars 6.75 g
  Fiber 8.75 g
  Protein 27.54 g
  Sodium 1,001.75 mg

Nutritional information *