Preparation:
Start by finely chopping the onions. Also cut the garlic into thin strips, chop the parsley.
In a saucepan, melt a knob of butter and add some olive oil. Throw in the onions, garlic and parsley, sauté very gently, until the onions are soft but barely coloured. Dilute the veal stock in it with the water, season with salt and pepper, let simmer to reduce this sauce, until it coats.
Meanwhile, cut the cabbage into strips and sauté them in a pan with a knob of butter, cook for a few minutes covered, once tender, season with salt and pepper. Keep warm and always covered.
Then sear the roasting sausages in another non-stick pan (if not with a drop of oil), until they are golden brown on all sides.
Pour the sauce with the onions over the sausages. Cook on low for about 10 minutes.
Arrange a bed of sautéed green cabbage on the plate, then place the roasting sausage on top, and coat with this onion sauce.
Enjoy !
