Sausage pan with cabbage and rice

Name: Sausage pan with cabbage and rice
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 medium onion; 400 g Savoy cabbage; 250 g Tomatoes; 2 (approx. 180 g) Vienna sausage; 1 package (150 g) Paprika Cabanossi; 1 TABLESPOON Oil; 1 TEASPOON dried oregano; 200 ml Milk; 1 TEASPOON Instant vegetable stock; 100 g Cream processed cheese; 7-10 Tbsp black pepper; 7-10 Tbsp Oregano

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

150 g Long grain rice
7-10 Tbsp Salt
1 medium onion
400 g Savoy cabbage
250 g Tomatoes
2 (approx. 180 g) Vienna sausage
1 package (150 g) Paprika Cabanossi
1 TABLESPOON Oil
1 TEASPOON dried oregano
200 ml Milk
1 TEASPOON Instant vegetable stock
100 g Cream processed cheese
7-10 Tbsp black pepper
7-10 Tbsp Oregano

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and chop the onion. Clean, wash and cut the savoy cabbage into strips. Wash, clean and chop the tomatoes.
2
Cut the sausages into slices. Heat the oil in a large frying pan. Fry the sausage in it for 2-3 minutes and take it out. Sauté onion and savoy cabbage in frying fat. Sprinkle with oregano and fry briefly. Add 250 ml water and milk, bring to the boil.
3
Add the stock and simmer for 5 minutes. Drain the rice and let it drain. Add processed cheese to the sauce, bring to the boil, stir until smooth. Add tomatoes and sausage, heat up for another 2-3 minutes. Mix in rice and season everything with salt and pepper.
4
Serve garnished with oregano.