Recipe of Perfect Varza Calta with Maltese Sausage(cabbage with tomato sauce)

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, varza calta with maltese sausage(cabbage with tomato sauce). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Varza Calta with Maltese Sausage(cabbage with tomato sauce) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Varza Calta with Maltese Sausage(cabbage with tomato sauce) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have varza calta with maltese sausage(cabbage with tomato sauce) using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Varza Calta with Maltese Sausage(cabbage with tomato sauce):

1. Take 3 tablespoons canola oil
2. Make ready 1 small cabbage, finely diced
3. Take 1 medium onion, finely diced
4. Take 4 Maltese sausages, beaked for 20 minutes and sliced in half. Or you use any sausage of your preference
5. Prepare 2 tablespoons tomato paste
6. Get 1/2 tablespoon dill
7. Take 1/2 tablespoons thyme
8. Get 1 tablespoon chilli flecks
9. Prepare 4 poached eggs
10. Get Natural plain yogurt
11. Take Slat and black pepper
12. Get 2 cups polenta

Steps to make Varza Calta with Maltese Sausage(cabbage with tomato sauce):

1. Season the sausage with a pinch of salt and black pepper. Places on a sheet tray and bake for 20 minutes.
2. In a large skillek heat a thin layer of canola oil medium high heat until shimmering. Once shimmerd put the onions pinch salt and black pepper, cook until golden brown. Then add the cabbage, 1/2 tablespoon dill, 1/2 tablespoon thyme, 1 tablespoon chilli flakes and 2 tablespoon tomato past. Stir together and let it cook for 4 to 5 minutes. In the meantime cook the polenta and the eggs.
3. For plating. 2 good scoop of polenta, 2 good scoops of the cabbage mixture, 2 tablespoon of natural plain yogurt, poached egg on top and sausage.

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