Sausages In Creamed Cabbage With Roasted Potatoes And Apples

This hearty meal (that only Mr. Eat The Blog will eat) should serve him for a couple days, lunches included. That's my kind of cooking. The sausages were steamed in a pan of water for fifteen minutes, and the potatoes and apples tossed with olive oil and thyme and roasted in a 425 degree F. oven for about half an hour. The recipe for the cabbage is as follows:

Creamed Cabbage:

1 small head green cabbage, finely shredded
Boiling salted water
2 egg yolks
1/2 cup sugar (this is quite a bit, you may wish to reduce by half)
1/2 cup cider vinegar
3 tablespoons butter
1 cup heavy cream
Salt and pepper

Cover the cabbage with boiling salted water and cook until soft-about ten minutes at a full boil. Drain well.

In a small saucepan, combine the eggs, sugar, vinegar and butter. Cook over medium heat, whisking constantly until thickened. Add cream slowly and continue to cook until it boils. Adjust seasonings. Pour over cabbage and serve hot.