Ingredients:
2 Seara Thin Smoked Sausages
100g of Seara Extra Shoulder Bacon in Pieces
2 tablespoons olive oil
1 onion
2 garlic cloves
1 bay leaf
2 asterix tops
½ cup fresh cream
2 cups vegetable broth
Salt to taste
Black pepper to taste
4 cabbage leaves
Preparation method:
Heat a pan over medium heat. Slice the sausage and chop the bacon. Add the olive oil to the pan, add the sliced sausage and chopped bacon. Fry until golden brown.
Remove the sausage and bacon from the pan and set aside. Add the onion to the pan where the meat was cooked and sauté until translucent. Add the garlic and bay leaf and sauté for another minute. Chop the potatoes and add to the pan with the sautéed vegetables. Add the vegetable stock, salt and black pepper and cook until they start to fall apart, about 10 minutes later.
Mix the cream with a wire whisk to roughly dissolve the potatoes or with a blender for a smoother cream. Add the fresh cream, salt, black pepper, and the meats and mix well to incorporate. Turn off the heat, add the cabbage leaves and serve.
