Baked potatoes stuffed with sausages and stewed cabbage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 757, total fat 49 G., saturated fats 24 G., proteins 27 G., carbohydrates 54 G., fiber 6 G., cholesterol 133 mg, sodium 1291 mg, sugar - G.
Calories 757, total fat 49 G., saturated fats 24 G., proteins 27 G., carbohydrates 54 G., fiber 6 G., cholesterol 133 mg, sodium 1291 mg, sugar - G.
Serving an entire dish in a single potato is original, unusual, and delicious. At the same time, the recipe is so simple that it's perfect for both festive and everyday meals. Choose large, uniformly shaped potatoes. To cook them faster, bake them in the microwave first. Once the flesh is soft, mix it with butter and cheese, then fill it with fried smoked sausages and braised cabbage and leeks. Then sprinkle the potatoes with grated cheese and bake in the oven until golden brown. Serve with hot mustard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 Russet Burbank potatoes (approximately 220 g each)
- 6 tablespoons of butter
- 340 g Polish cooked and smoked sausage, cut into 4 pieces, then cut each piece in half lengthwise
- 2 leeks (white and light green parts only), thinly sliced
- Half a small head of Savoy or white cabbage, finely shredded
- 1 cup grated Gruyere (about 110 g)
- 2 tbsp chopped fresh parsley
- Hot brown or grainy mustard, for serving
We recommend
Recipes with similar ingredients: potato, butter, sausage, leeks, Savoy cabbage, white cabbage, Gruyere cheese, parsley, mustard, whole grain mustard
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Prick the potatoes all over with a fork; microwave, turning once, until cooked through, about 15 minutes.
- In a large skillet over medium heat, melt 1 tablespoon butter. Add the sausage and cook, turning, until browned, 5 minutes. Transfer to a plate; cover to keep warm.
- Melt another 3 tablespoons of butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons of water, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
- Cut the potatoes open on the sides, and arrange them on a baking sheet. Top each potato with 1/2 tablespoon of butter and 2 tablespoons of Gruyere; fluff the flesh with a fork to combine. Sprinkle with salt and black pepper. Evenly distribute the sausage among the potatoes and top with the cabbage mixture. Mix the remaining 1/2 cup of Gruyere with parsley and sprinkle over the potatoes. Bake in the oven until the cheese is melted, about 10 minutes. Serve with mustard for dipping.
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