Cabbage And Sausage Skillet - cooking recipe

Ingredients

2 None onions, peeled and coarsely chopped
500 g white cabbage, cut into wide strips
250 g cherry tomatoes, halved
2 tbsp oil
125 g raw sausage meat, formed into small balls
250 ml vegetable stock
1 bunch chives, chopped finely
150 g creme fraiche

Preparation

Heat the oil in a large nonstick skillet on medium heat. Cook the meatballs for 3-4 mins or until golden all over. Add the tomatoes and cook 1 min. Remove the meatballs and tomatoes from the skillet. Set aside.
Add the onions and cabbage to the skillet. Saute for 4-5 mins. Pour in the stock and bring to a boil. Season to taste. Reduce heat to low; simmer for 5 mins, stirring frequently. Return the meatballs and tomatoes to the skillet and simmer.
Mix the creme fraiche with 1/2 of the chives. Sprinkle the remaining chives over the skillet. Top with the creme fraiche and serve with warm bread.