Step 1Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Slice the onion, cabbage and mushrooms. Defrost and drain the spinach.
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Step 1Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Slice the onion, cabbage and mushrooms. Defrost and drain the spinach.
Step 2Place the onion and sausages in a deep baking tray greased with half of the avocado olive (or olive oil). Drizzle the remaining oil over the sausages.
Step 3Place in the oven and bake for 15 minutes, turning the sausages half way. Alternatively, you can brown the onion and the sausages in a skillet.
Step 4Remove the tray from the oven. Reduce the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
Step 5Using tongs, place the browned sausages in a plate. To the baking dish add the sliced cabbage, mushrooms, spinach, tomatoes and chopped parsley. Season with salt and pepper and toss to combine. Top with the browned sausages. Place back in the oven and bake for another 20 minutes.
Step 6Remove from the oven and optionally top with more parsley.
Step 7Eat warm or let it cool down and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Reheat before serving.