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1
Take a large cooking pot & fill with water. Turn the heat on high. When the water is boiling, put the potatoes in. Boil until tender. This is about 12 minutes.
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2
Take a non stick pan & heat up on high. When hot, pour a swirl of baking margarine in the pan. I use liquid soy margarine from Alpro. When the margarine has melted, place the 2 chipolata sausages in the pan. Bake on 2 sides until ready. When it has baked for 5 minutes on both sides, turn the heat on medium.
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3
When the sausages are baking, take another large cooking pot & fill it with boiling water from the kettle. When boiling, add the cut up green cabbage & cook until ready. This will take about 5 to 8 minutes. Drain & keep warm.
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4
On the same heat, where the cabbage has cooked, take a little pan & heat up on high. Put a bit of baking margarine in it. When hot, add the chopped up onion. Bake until golden.Turn the heat off. Add the onion to the cabbage. I add Black Pepper, some grind down Maldon sea salt to taste.
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5
When the potatoes are ready, drain, & add them to the cabbage - onion mixture. Mash everything together with a masher. Season with some freshly grated nutmeg according to taste. I taste & add some extra black Pepper & some sea salt. It has to taste really good. Put the lid back on.
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6
When the sausages are ready, turn the heat off.
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7
Take your 2 serving plates & put it on the plates.
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8
My husband allways eats it with some good mustard.
