Sausages with green cabbage

Ingredients

For 4 servings

• •1 1 Chou green
• •4 4 Sausage
• •2 Onion(s)
• •1 1 Shallots
• •2 c. à soupe 2 tablespoons Olive oil
• •2 2 Branches Thym
• •1 1 Laurier sheet
• •Salt pepper

Method

1. 1.Preheating and preparation of ingredients
2. 2.First preheat your oven to 180°C if you finish cooking in the oven, otherwise go directly to cooking on the heat. Meanwhile, remove the damaged outer leaves from the green cabbage and rinse it. Thin it into thin strips. Peel the onions and shallots, then cut them into slices.
3. 3.Whitening of green cabbage
4. 4.Bring a large saucepan of salted water to a boil. Dive the green cabbage strips for 5 minutes to whiten them, which will soften the leaves and remove some natural bitterness from the cabbage. Drain carefully and store on absorbent paper.
5. 5.preparation of the aromatic filling
6. 6.Heat the olive oil in a large pot. Add the minced onions and scallops, stir gently for a few minutes until they become translucent and fragrant. Move regularly so they don't hang up.
7. 7.Seizing sausages
8. 8.Place the sausages in the pot with the onions. Let them brown on all sides for about 5 minutes, turning them regularly with a clamp or spatula. This step brings maximum flavor and a beautiful coloration to the meat.
9. 9.Assembly in the casserole
10. 10.Add the bleached cabbage strips to the sausages and onions. Sprinkle with thyme branches and bay leaf. Mix gently, then salt and pepper according to your taste. If desired, add a small glass of water or broth for more mellow.
11. 11.Cooking over low heat
12. 12.Cover the casserole and simmer over low heat for 1 hour. Monitor the cooking, mix gently mid-way and add a little water if necessary to prevent it from attaching to the bottom. The cabbage must become tender and melting, the sausages very mellow.
13. 13.Service
14. 14.Serve hot, straight to the casserole, ensuring that the cabbage and sausages are generously distributed on each plate. Add a touch of freshly ground pepper or a fillet of olive oil just before tasting, according to your desires. Pair with steam potatoes or a slice of fresh bread.