Rosti-Topped Sausages And Garlicky Cabbage - cooking recipe

Ingredients

1 kg thick beef sausage
1 medium yellow onion, chopped
2 garlic cloves, crushed
1 (400 g) can tomatoes
1/2 cup water
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried basil
2 tablespoons finely chopped fresh parsley
1/2 teaspoon sweet paprika
Rosti Topping
1 kg potato
1 cup coarsely grated cheddar cheese
Garlicky Cabbage
30 g butter
750 g cabbage, chopped coarsely
2 garlic cloves, crushed
2 tablespoons dry white wine
2 tablespoons finely chopped fresh chives

Preparation

Cook the sausages in a large heated pan, in batches until browned all over.
Drain on paper towel and then slice thickly.
Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
Place the sausage mixture in a shallow 3-litre ovenproof dish.
You can refrigerate or freeze at this stage.
Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
Just before serving stir in the chives.
Serve the Garlicky Cabbage with the sausage and rosti.