Savoy Cabbage with Coriander and Maltese Sausages
Last week's guest, my Mediterranean mama Jenny, brought so many mouthwatering delicacies from her home island to our kitchen that I didn't even know where to start: Maltese sausages, pies, bread and cheese! Earlier this year, I shared our table with you, covered with gifts from another frequent and beloved guest, my partner's sister Emma. To get an idea of our delicious feast, take a look here.
After a couple pies and a few slices of the wonderful sourdough bread, we continued the next morning, with a scrumptious English breakfast. Bacon, beans and the strongly seasoned island sausages with lots of coriander crowned our plates. You couldn't ask for more on a late Sunday morning! As Jenny knows how much we love this spiced meat composition, she brought enough of it with her to feed a big Mediterranean family. So here's what we had next on our table:
It has been cold outside in the past few days as we watched the last red and yellow leaves fall outside our windows. This is the start of the comfy food season, the best time to have a hearty meal of Savoy cabbage, potatoes and meat, all cooked in one pot and placed on our wooden table. It was quite a cosy scene! For the first time, I cooked the cabbage with coarsely crushed coriander seeds inspired by the Maltese sausages. I refined it with spicy mustard and a little cream and it was great. Not many of you will have the chance to find these kind of sausages but you can easily replace them with salsiccia or any other strong sausage, or wait until the end of this week:
On Friday, I'll have a special treat for you! I met an Australian butcher to learn how the professionals make sausages and I can't wait to share it with you in the next meet in your kitchen story!
Savoy Cabbage with Coriander and Maltese Sausages
For 4-6 people you need
coarse sausages 4-6
Savoy cabbage, quartered, cored, 1.2kg / 2.5 pounds
potatoes, peeled and cut into small cubes, 500g / 1 pound
medium onions, finely chopped, 2
white wine 300ml / 10 ounces
heavy cream 100ml / 3.5 ounces
water 200ml / 7 ounces
coriander seeds, coarsely crushed in a mortar, 1 teaspoon plus more to taste
Dijon mustard, 1 teaspoon plus more to taste
olive oil
salt and pepper
Cut each quarter of the cabbage into thick slices and then into cubes. Rinse and drain them.
In a large pot, heat a splash of olive oil and cook the onions on medium heat for a few minutes until golden and soft. Put the wet cabbage on top of the onions, add 1/3 of the wine, stir and close with a lid. Cook for 5 minutes before you add the potatoes, the remaining wine and the water. Add the coriander seeds and mustard and season with salt and pepper. Cook for about 10 minutes on medium-low heat (lid closed) until the cabbage is between soft and al dente. Add the cream and season to taste. Put the sausages in between the cabbage and let them cook (covered) for 5-10 minutes until they are done.
