* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the sausage. Heat a bit of olive oil in a saucepan and add the sausage. Sauté for 6-7 minutes until golden brown. Remove the sausage from the saucepan and set aside.
- Step 2: Prepare the cabbage. Heat the rest of the olive oil in the same saucepan and add the onion, the leek, the carrot, the Florina peppers and sauté for 4-5 minutes until they soften. Add the cabbage and sauté for 6-7 minutes until it softens and gets glossy. Then add the sausage and pour in the tsipouro. Wait for 1 minute for the tsipouro to evaporate and add the tomato sauce, the salt, the pepper and the sugar. Cook for approximately 20 minutes, until the cabbage softens and the sauce thickens. If it is a bit dry and you feel you want more sauce, then, at the point where you add the tomato sauce, you can also add 1 glass of water.
- Step 3: Remove the saucepan from the heat, add the parsley and mix. Leave the food to set for 15 minutes until all the flavours and aromas are combined, and serve.
Ingredient List
- 1 small cabbage (cut into strips)
- 1 onion (finely chopped)
- 3 Florina peppers (cut into strips)
- 4 sausages (sliced)
- 280g tomato-thyme sauce
- 1 leek (finely chopped)
- 1 carrot (grated)
- 100g tsipouro (grape distillate) without aniseed
- 100g extra virgin olive oil
- salt
- ground black pepper
- 1tsp sugar
- 1/2 bunch of fresh parsley (finely chopped)