2 Serves
45 Mins
Fill a large pot with water and bring to a boil over high heat. Add the potatoes and cook until tender, approximately 12 minutes.
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Vitamin E
2 mg / 15 mgVitamin K
182 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
469 µg / 400 µgCalcium
512 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
445 mg / 420 mgPhosphorus
594 mg / 1,250 mgPotassium
3705 mg / 4,700 mgSodium
2003 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
22 g / 28 gSugar
15 g / 50 gSaturated Fat
11 g / 20 gCholesterol
61 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
While the potatoes boil, heat a non-stick skillet over high heat with a swirl of olive oil. Add the sausages and sear on both sides, then reduce heat to medium and cook until fully browned and cooked through, about 10 minutes total.
In a separate large pot, bring water to a boil. Add the chopped green cabbage and cook for 5 to 8 minutes until tender. Drain well and set aside.
In a small saucepan, heat a small amount of olive oil over high heat. Add the chopped onion and sauté until golden brown.
Combine the sautéed onions with the drained cabbage. Season with sea salt and black pepper to taste.
Drain the cooked potatoes and add them to the cabbage and onion mixture. Mash everything together using a potato masher. Season with freshly grated nutmeg, additional sea salt, and black pepper to taste, then cover to keep warm.
Serve the potato and cabbage mash alongside the cooked sausages on two plates.
25
g95
g20
g
Yemeni
