sausage and bean hotpot,punjabi cabbage

wotz 4 supper!Hot, spicy and chilli!!!!!
SAUSAGE AND BEAN HOTPOT WITH PUNJABI CABBAGE


+++Sausage and Bean Hotpot+++

1. 250g beef or pork sausages, cooked
2. 1 onion, chopped
3. 1 garlic clove, chopped
4. 1 tin (410g) chopped tomatoes
5. 1 tin (410g) beans
6. 1 chopped chilli
7. Salt and pepper and sugar to taste

-Slice the cooked sausage into bite-sized pieces and set aside.
-In a saucepan, fry the onion and garlic in oil until soft.
-Add the tomatoes and beans and bring to the boil.
-Add the sausage to the saucepan with the chilli and seasoning and simmer for 3-5
minutes.
-Serve with brown rice, mashed potatoes and punjabi cabbage.

Prick the sausages with a fork before cooking to prevent bursting. Boil the
sausages in water or stock for extra flavour before frying or grilling.


+++PUNJABI CABBAGE+++

1. 1/2 onion, chopped
2. 1 garlic clove, crushed
3. 2,5cm piece ginger, grated
4. 2 green chillies, chopped
5. 60ml (4T) oil
6. 5ml (1tsp) turmeric
7. 500g green cabbage, finely shredded
8. 100g cauliflower, cut into florettes
9. 100g frozen peas
10. Salt and black pepper to taste
11. 10ml (2ml) ground cumin
12. 5ml (1tsp) ground coriander
13. 2ml (1/4tsp) chilli powder
14. 50g butter

-Put onion, garlic, ginger and chillies in a food processor and chop finely but not
to a paste, alternatively chop together with a knife.
-Heat oil in a heavy-based frying pan over low heat and fry onion mixture until soft.
-Add tumeric, stir for 1 minute. Mix in cabbage, cauliflower and peas stirring
thoroughly until the vegetables are coated in yellow paste.
-Add salt, pepper, cumin, coriander and chilli powder, stir to coat the vegetables,
cook for 15 minutes with pan. Partially covered, stirring occasionally until the
cabbage is soft. (If vegetables become dry add a little bit of water).
-Stir in the butter and season to taste.
-Enjoy with sausage and bean hotpot

SERVES 4-6