- 2 potatoes, peeled and cut into
slices 1/2" (1.3 cm) thick
- 2 tbsp (30 ml) olive
- 2 cups (480
ml) cabbage, shredded
- 2 tbsp (30 ml) margarine
- 1 tsp (5 ml) maple
- 1 tbsp (15 ml) vinegar
- salt and pepper to taste
Yves Bavarian Veggie Sausages
- Dill Pickles
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.