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Bavarian Dinner

Roasted Potatoes:
- 2 potatoes, peeled and cut into slices 1/2" (1.3 cm) thick
- 2 tbsp (30 ml) olive oil

Hot Slaw:
- 2 cups (480 ml) cabbage, shredded
- 2 tbsp (30 ml) margarine
- 1 tsp (5 ml) maple syrup
- 1 tbsp (15 ml) vinegar
- salt and pepper to taste

- 2 Yves Bavarian Veggie Sausages
- Pumpernickel bread

- Dill Pickles
- Mustard

Roast the potatoes in the olive oil at 350F (180C)for about 40 minutes, turning halfway through the cooking time.

To prepare the hot slaw, melt the butter or margarine over low heat. Add the cabbage, cover and cook for 10 minutes. Add the other ingredients and continue cooking for another 5 minutes.
Cut the veggie "sausages" into 1 1/2 inch (3.5 cm) pieces. Brown in margarine or butter over medium heat for 5-8 minutes. (they do not need cooking, just warming and crisping the outside.) When done, mix in with the slaw or serve separately.
Place portions of each dish on individual plates and serve with dill pickles, mustard (for the "sausages") and pumpernickel. Serves 2.