Cabbage & Carrots with Sausages

Cabbage & Carrots with Sausages Food Recipe


1 medium cabbage,
4 medium carrots,
500 grams spicy sausages,
1 medium onion finely sliced,
2 tablespoons finely crushed garlic,
1 tablespoon finely chopped ginger,
Optional (sliced red chillies according to taste),
3 tablespoons of vegetable oil,
4 tablespoons finely chopped parsley,
4 sprigs thyme,
1 cup chicken stock and
Salt and pepper to taste.


Finely slice the onion and put aside. Remove the outer leaves of the cabbage that are not suitable for cooking.

Wash the cabbage and wipe dry with a kitchen paper towel. With a sharp knife, cut the cabbage into halves.

Carefully cut out the triangular hard core stems.

Cut the cabbage halves into quarters. With a sharp knife, cut into 2 cm thick slices. Put aside.

Peel the carrots, cut the end bits and slice into 1/2 cm thick pieces. Put aside.

In a heavy bottomed saucepan large enough to contain all the ingredients, put in 4 tablespoons vegetable oil. Allow oil to start sizzling over medium high heat. Carefully put in the individual sausages and fry on all sides until light golden brown in colour. Remove sausages from pan and place on kitchen paper towels to allow the surplus oil to drain away. You may cut the sausages into half lengths.

Heat up the oil in the saucepan over medium-high heat and stir fry the sliced onions, crushed garlic and chopped ginger.

When the onion become transparent, put in half the cabbage and carrot slices. Add the sausages, remaining cabbage and carrot slices.

Gently mix the ingredients together and add half the finely chopped parsley and thyme sprigs. Make sure that the sausages are well distributed within the mix, to allow the fat from the sausages to permeate the vegetables.

Optional: stir in the sliced red chillies. Sprinkle with 1 cup chicken stock.

Reduce heat to low and cover the saucepan. Allow to simmer over low heat.

Check at intervals and with a wooden spoon, bring up the bottom ingredients and mix gently to make sure that the bottom ingredients do not burn.

Repeat at regular intervals until the cabbage and carrots pieces are cooked.

Taste the cabbage and carrots slices to make sure that the ingredients are well cooked to your preference.

Season with salt and pepper to taste.

Just before serving, sprinkle with the remaining finely chopped parsley.

Enjoy with rice and an appetiser like tomato chutney or pickled vegetables.



Madeleine's recipe : Cabbage & Carrots with Sausages

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe