Chipolata with White Cabbage and mashed Potatoes

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

4 Chipolatas

1 oz - 30 g of butter

1½oz - 40g flour

3 cups - 700 ml of milk

pinch of nutmeg

pepper and salt

Whow 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.