White Cabbage with Chipolata and mashed Potatoes
Updated: Apr 28
White cabbage in white sauce is one of the most popular ways to eat cabbage. Rightly so, because it is super tasty, especially in combination with a delicious chipolata.
Ingredients for Chipolata with White Cabbage and mashed Potatoes:
2 lb - 900 g floury potatoes
½ white cabbage
a handful of parsley
a handful of chives
1 oz - 30 g of butter
1½oz - 40g flour
3 cups - 700 ml of milk
pinch of nutmeg
pepper and salt
How to make Chipolata with White Cabbage and mashed Potatoes:
Peel and cut the potatoes. Cook them in lightly salted water.
Clean the white cabbage and cut into fine strips.
Blanch the white cabbage in lightly salted water for 5 minutes.Drain off.
Make the bechamel sauce.
Melt the butter in a saucepan, add the flour and stir to a roux. Boil dry and gradually add milk while stirring. Stir with a whisk until a smooth white sauce.Now mix the ground cheese under the white sauce.Season with pepper, salt and nutmeg.
Add the cooked white cabbage and stir well.
Puree the potatoes with a little butter and milk.
Season with pepper, salt and nutmeg.
Heat butter in a pan and fry the sausage until golden brown. Remove them from the pan. Scrape off the frying residues and crumble the stock cube over the pan. Extinguish with a glass of water and reduce to a smooth sauce.Serve the puree with the white cabbage and the chipolata.Spoon the meat gravy over it.
Finish with fresh herbs and serve.