Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
European Sausages with 3 Types of Cabbage https://www.metro.ca/userfiles/image/recipes/saucisses-europeennes-choux-1697.jpg PT15M PT15M PT1H30M
Blanch the sausages for 5 minutes. Prick with a fork. Set aside.Mix the ingredients for the marinade in a glass bowl. Add the sausages, cover and marinate for one hour in the refrigerator.Preheat the barbecue to medium heat.Drain the sausages. Reserve the marinade.Grill the sausages for two minutes on each side.In a saucepan, bring to a boil an adequate amount of water, the lemon rind and salt.Cook the kale and cauliflower in a vegetable steamer for 2 minutes. Set aside.Pour the cider vinegar in the cooking water, add the red cabbage, cover and cook for 2 minutes.Bring the marinade to a boil.Place the sausages and the cabbages on a platter. Pour the hot marinade on top.
4
1 1 1 1
8 european sausages sufficient quantity, water 1/2 zest of lemon 1 pinch of salt 2 cups (500 mL) curly kale in strips 2 cups (500 mL) cauliflower 1/4 cup (60 mL) cider vinegar 2 cups (500 mL) red cabbage in strips
European Sausages with 3 Types of Cabbage

European Sausages with 3 Types of Cabbage

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    european sausages

  • sufficient quantity, water
  • 1/2
    zest of lemon
    You might like:

    Flyer Deal  (1)
    BLUEBERRIES

    BLUEBERRIES

    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1
    pinch of salt
  • 2 cups
    (500 mL)
    curly kale in strips
  • 2 cups
    (500 mL)
    cauliflower
    You might like:

    Flyer Deal  (1)
    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

    PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1/4 cup
    (60 mL)
    cider vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES


  • 2 cups
    (500 mL)
    red cabbage in strips
  • Marinade

  • home style ketchup


    Flyer Deal  (1)
    FRENCH'S KETCHUP

    FRENCH'S KETCHUP

    $3.49 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    safflower oil
  • 3
    clove garlic
  • 1
    sprig of sage
  • sprig of rosemary

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.79 ea.

    SELECTED SUZES SELECTED VARIETIES



  • salt and pepper to taste
Imprimer ma sélection

Preparation

Blanch the sausages for 5 minutes. Prick with a fork. Set aside.

Mix the ingredients for the marinade in a glass bowl. Add the sausages, cover and marinate for one hour in the refrigerator.

Preheat the barbecue to medium heat.

Drain the sausages. Reserve the marinade.

Grill the sausages for two minutes on each side.

In a saucepan, bring to a boil an adequate amount of water, the lemon rind and salt.

Cook the kale and cauliflower in a vegetable steamer for 2 minutes. Set aside.

Pour the cider vinegar in the cooking water, add the red cabbage, cover and cook for 2 minutes.

Bring the marinade to a boil.

Place the sausages and the cabbages on a platter. Pour the hot marinade on top.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.