Cabbage hugged vegan sausages

Who would have thought that vegan sausages and cabbage would be such a good combination? It is lovely, with the additional white sauce. I used to have this dish when I was a lot younger (and well, with pork sausages unfortunately). My aunt in Lisbon used to cook this for us every time I spent some days there during my school holidays. My mum is not a fan since she doesn’t like white sauce, thus, never had this at home. The very traditional dish is made with tomato sauce instead of white, but I find this variation a lot nicer and more exotic 🙂

I have cooked this a few times and is always a hit. Here in the UK I tend to use Richmond fresh vegan sausages, just really like the taste of them, but feel free to use your favourite ones! This dish goes well with some rice or some roasted potatoes on the side, for example.

Type: Main

Time: about 1h

Difficulty: 2 pans

Makes: 3 to 4 portions

What you need:

8 vegan fresh sausages (preferably not frozen)

2 tbsp vegetable spread

8 savoy cabbage leaves

500ml unsweetened soya milk

a pinch of nutmeg and white pepper

2 tbsp nutritional yeast

2 tbsp all-purpose white flour

salt to taste

vegan cheese, shredded

Instructions:

Boil cabbage leaves in plenty of water and a little salt for about 15 min until tender;

Remove water and let them cool;

Meanwhile, make the white sauce: add soya milk and flour to a pan, mixing well to remove any lumps;

Bring milk to a boil, adding pepper, nutmeg and nutritional yeast – let it simmer for a couple of minutes until the sauce thickens a little bit more; add salt to taste;

Fry sausages in the vegetable spread for a few minutes, making sure all sides are cooked;

Once cooked and cooled a little, wrap each sausage with one cabbage leaf and place them side by side in a baking tray;

Pour white sauce over sausage and cabbage mix, and top it up with some vegan shredded cheese;

Bake in a pre-heated oven at 200C for about 20 minutes until golden on top;

Serve while hot.