Leftovers

Food appeal is essential to draw attention and builds perception. I had leftovers and I could eat it the way it is very simple but I always take the chance to put in effort in presentation for practice.

Very often, simplicity brings a lot of sophistication. Here I have Italian sausage, potato salad and a heart of cabbage.

 

Sausage

A simple sausage sauteed in butter until it is cooked through, the pan is then deglazed with balsamic vinegar and a little stock of preference. Reduce until thickens.

Cabbage heart

This would be the most work of the dish. Diced bacon is cooked in a pan to release its fat and then diced onions and tomatoes are added in and cooked until the bacon is crisped and onions are soft. Putting this aside, with the same pan, a halved cabbage heart is roasted in the pan with the cut side down to give it some color. Then add stock to do a quick braise, while constantly basting the cabbage with the stock.

The potato salad was a store-bought salad that came in tubs. The sausage and potato salad is glazed with the sauce at the end.