- 1 onion, thinly sliced
- 2 T sunflower oil
- 2 baby cabbages, sliced into slim wedges
- Sea salt and freshly ground black pepper, to taste
- 1 t caraway seeds
- 250 ml chicken stock
- 4 x 375 g Bockwurst sausages, sliced into chunks
- 1 kg Woolworths frozen mashed potatoes
- Butter, for dotting
Preheat the oven to 200°C.
Soften the onion in the oil. Add the cabbage, season lightly and add the caraway seeds. Cook until the cabbage starts to wilt.
Stir in the stock and add the chunks of sausage, then turn into a greased baking dish. Cook the mashed potato according to package instructions.
Pile onto the sausage and cabbage and dot with butter. Bake for 20 minutes, or until the potatoes are golden brown.