Sausage, cabbage & potato pan
A Scandinavian dinner for the galley that fine in moderate seas, about 45 min hands-on.
- Dinner
- Scandinavian
- ⏱ 45 min
- 🌊 Sea tolerance 3/5
- gluten-free
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Pork sausages (raw)480 g (120 g)
- Potato720 g (≈ 3.5 potatos) (180 g (≈ 1 potato))
- Green/white cabbage320 g (80 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Dijon mustard20 g (5 g)
- Butter32 g (8 g)
Method
- Boil the cubed potatoes 10 minutes; drain.
- Brown the sausages in butter 10 minutes, turning; slice.
- Add onion, shredded cabbage and potatoes; fry 8 minutes. Serve with mustard.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose, Mustard, Sulphites — always check the labels of what you buy.
Per serving
- kcal
- 577
- protein
- 24 g
- fat
- 37 g
- carbs
- 40 g
- sugar
- 6 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes