This is based on a Weight Watchers recipe that’s easy to cook, healthy and yummy, and I’ve added cabbage and baby potatoes to make it a bit more filling. It’s a great one for a chilly winter evening, and works great in the slow cooker!
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hack to make the recipe easier.
Ingredients
- Oil
- 1 x pack of Quorn Cumberland sausages, cut into pieces
- 1/3 of a head of green cabbage, chopped
- 2 medium courgettes, cut into small chunks
- 2 small carrots, cut into small chunks
- 250g new/baby potatoes
- 1 x 400g tin tomatoes
- 1 x vegetable stock cube(s) made up to 300ml of hot water
- 1 tbsp of smoked paprika
- Salt + pepper
- 1 x 400g tin butter beans
- 1 tbsp cornflour
- 2 tbsp water
Serves 2-4
No sponsorship was received for this recipe in any form.
In a large frying pan fry, cabbage, potatoes, courgettes and carrots in oil. Fry over a high heat for 5-6 minutes until lightly browned. Add a little water if necessary to prevent sticking.
Add the tomatoes, stock, paprika and season with salt and freshly ground black pepper to taste.
Cover and simmer for 10minutes.
Add the beans and sliced sausages and stir through, blend the cornflour with the water and add to the pan.
Bring to the boil, stirring, until the sauce thickens a little.
Cover and simmer for 10minutes, (until vegetables are cooked).
Serve with fromage frais, low-fat crème fraiche or soured cream if desired.
Click on any of the below for some ideas for changing this recipe to suit you.
For a vegan option, use vegan sausages.
The beans and sausages containing garlic, onion and gluten make this high FODMAP. Sorry!
Happily, chopping is minimal and all the vegetables are fairly soft and quick to prepare.
