Ingredients for Shredded Cabbage in Mashed Potatoes
- 500 g peeled potatoes, suitable for boiling
- Splash Pasteurized Cow Milk
- 60 g (1 block) butter
- Sea Salt
- Half a small White Cabbage
- 5 Richmond basic UK Sausages
- Vegetable Oil
Cooking Instructions for making Shredded Cabbage in Mashed Potatoes
Gently fry the shop bought Sausages in Vegetable Oil within a frying pan with a lid, or without a lid and fry on the lowest hob heat for about 25 minutes
In a medium sized saucepan boil 500g of peeled chopped potatoes for 20 minutes – while the sausages and the potatoes are cooking – remove the outer leaves of the Cabbage – wash under the cold water tap the outer surfaces of the Cabbage and then use a Grater within a large mixing bowl and grate half of the Cabbage into the mixing bowl. With 5 minutes left of cooking time – pour boiling water from the Kettle over the shredded Cabbage
With potatoes cooked after 20 minutes – drain away the hot potato water and then add some Pasteurized Milk too the saucepan with the cooked potatoes in and then add the 60g of butter – heat through for a little bit – and then mash with the back of a Dessert Spoon – stir and season with salt
Drain the blanched shredded Cabbage through a flour sieve and then place the shredded Cabbage back into the large mixing bowl – season the shredded Cabbage with salt and then add the hot mashed potatoes over the top – mix together with the Dessert Spoon and then add the cooked Sausages to the side
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