Cabbage and Chipolata Breakfast Bowls

Flavoured with ginger, garlic, chilli or paprika, these Cabbage and Chipolata
breakfast bowls are a beautiful way to start a winter morning. Delicious,
filling and a healthy breakfast option.

Servings: 2

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Course:

Breakfast Brunch

Cuisine:

Keywords:

cabbage breakfast brunch sausage scrambled eggs Australian Brunch Breakfast bowls Indian breakfast Indian Brunch

Instructions

1 Break sausage into pieces. Heat half the oil in a large heavy-based non-stick
frying pan over medium-high heat. Add sausage pieces and tomatoes and cook for 5
minutes or until sausages are cooked and the tomato is cooked to your liking,
gently turning the tomatoes a couple of times during cooking. Transfer to a
plate lined with paper towel. Set aside.
2 Add the rest of the oil and fry the onion for 4 minutes or until lightly brown
but not crisp. Add all the other ingredients except eggs and fry till cabbage is
cooked to your liking. Add a dash of oil, if required. Add the eggs, stir
thoroughly and cook until the eggs are set (approx. 1-2 minutes).
3 Divide the sausages, tomatoes and the cabbage equally between bowls, garnish
with mint leaves and serve as breakfast/brunch. You may serve with toasted
crusty bread if that’s what you prefer.

Cabbage and Chipolata Breakfast Bowls

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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