The last meal of this week is nice and easy to make. The vegetables are an indication, if you have less left of one and more of another, feel free to change the proportions.
- 3 (150 gr) Chipolata sausages
- 1/2 tsp sunflower oil
- 150 gr baby potatoes
- 2 (125gr) carrots
- 125 gr Chinese (Napa) cabbage
- 6-8 cherry tomatoes
- 1 clove of garlic
- small cube of butter
Serves 1 as part of the Budget Challenge
Halve the potatoes and slice the carrot. Boil the potatoes for 10 minutes or until cooked, and boil the carrots for 3 minutes. Alternatively, steam the potatoes and carrots in the microwave.
Cut the sausages in 3-4cm pieces. Slice the Chinese cabbage, halve the tomatoes and finely chop the garlic.
Heat the oil in a frying pan. On a high flame, brown the sausages for 2 minutes.
Add the carrot and potatoes. Bake for another 2 minutes on high flame before adding the cabbage and baking 2 more minutes. Now add the tomatoes, garlic and butter and bake for a final 2 minutes.