Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband) meal. For a lunch or dinner version, you can top with some salsa and grated cheese.
7-8 breakfast chicken sausages
4 tsps butter
1 tsp oregano or any seasoning of your choice
2 cups finely shredded cabbage
1 tsp tomato sauce or Worcestershire sauce
1/2 tsp sugar
salt and pepper to taste
1 carrot, grated
2 apples, cored and sliced
2-3 hard boiled eggs, peeled and sliced
Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.
In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.
In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.
Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.