Meatballs With Sautéed Vegetables - cooking recipe

Ingredients

2 None onions, peeled and finely diced
500 g cabbage, cut into strips
250 g cherry tomatoes, halved
2 tbsp oil
125 g sausage meat (ask for lactose-free variety from the butcher)
1 bunch chives, chopped finely
150 g lactose-free sour cream

Preparation

Heat the oil in a large non-stick pan. Shape the ground sausage into small balls and fry for 3-4 mins, turning as necessary. Add the tomatoes and fry them briefly. Remove the meatballs and tomatoes from the pan and fry the onion and cabbage in the hot oil. Add 1 cup of water and bring to a boil. Season to taste and cook for 5 mins, stirring frequently. Return the tomatoes and meatballs to the pan and heat through.
For the sour cream topping, mix the sour cream with half of the chives. Dollop on top of the cabbage and meatballs and sprinkle with the remaining chives to serve.