- STEP 1
Slice the sausages into bitesize chunks, and put them in a medium saucepan over a low heat (no need to add excess oil, unless they are very lean)
- STEP 2
Slice the onions, carrots and garlic and add them to the pan. Then add the herbs.
- STEP 3
Whilst this slowly browns, chop up the cabbage finely.
- STEP 4
Add the stock, wine, mustard, tomato pureé. Give it a stir and add the cabbage.
- STEP 5
Let this cook for around 20 minutes until everything is nice and soft. Take a tbsp of the stock mixture and mix it into the flour in a little bowl. Add this flour/stock paste into the pan and stir quickly in order to thicken slightly.
- STEP 6
Season with black pepper and serve.
This dish could be adapted to use leftover roast potatoes, or add some grain like pearl barley. Could also be served with crusty bread.