ROSTI-TOPPED SAUSAGES AND GARLICKY CABBAGE

Steps:

• Cook the sausages in a large heated pan, in batches until browned all over.
• Drain on paper towel and then slice thickly.
• Discard the fat in the pan then cook the onion and garlic stirring, until the onion is soft.
• Return the sausages to the pan with undrained crushed tomatoes, the water, wine, paste, basil and parsley and bring to the boil; simmer, uncovered, about 10-15 minutes until the mixture thickens.
• Place the sausage mixture in a shallow 3-litre ovenproof dish.
• You can refrigerate or freeze at this stage.
• Cover sausage mixture with Rosti topping, sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.
• Rosti Topping: Boil, steam or microwave potatoes until just tender, drain, cool then coarsely grate the potato into a large bowl, combine with the cheese.
• Garlicky Cabbage: Melt the butter in a large pan and cook the cabbage, garlic and wine, stirring until the cabbage is just tender.
• Just before serving stir in the chives.
• Serve the Garlicky Cabbage with the sausage and rosti.