Toulouse Sausage and Cabbage in a White Wine Cream Sauce

This rustic French dish is simple to make, and tastes even better a day after cooking, making it the perfect cook-ahead meal.

Ingredients

2 tablespoons olive oil

2 shallots or 1 large brown onion, finely chopped

400 gram packet good pork sausages or pork mince (I used L’Authentique Toulouse Sausages)

1 tablespoon whole fennel seeds

1½ cups dry white wine (sauvignon blanc)

1½ cups cream

½ cabbage, thinly sliced

sea salt and freshly ground pepper

Method

Place the olive oil in a large sauté pan over a medium heat. If using sausages, score the casing with a sharp knife and then remove the meat. Add to the pan along with the shallots and fennel seeds.

Cook for 8-10 minutes, breaking up the mince with a spoon into bite size pieces.

Add the white wine, bring to the boil then add the cabbage and cream. Season, reduce the heat to low and place a lid on top. Cook for 10-12 minutes until the cabbage is wilted and soft and the meat is cooked.

Remove the lid, cook for a further 10 minutes to reduce the liquid by 1/3.  Best served with hot crusty bread to soak up all the delicious, creamy sauce. Serves 4

Can be made a day ahead and reheated. Leaving it for a day will help the flavours infuse, making it a perfect make ahead meal.