1 pound fresh or frozen pickled red cabbage, rinsed and drained
1 green bell pepper, cut into 1 inch pieces
1 onion, sliced into 1/4 inch slices
6 slices breading
1 good quality Italian sausage
1 teaspoon kosher salt
1/2 teaspoon dried basil
1 whole shallot, chopped
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, quarter cabbage with a metal spatula. Wipe excess moisture from the knife and place in a large bowl. Reserve damp water by placing it in a clean container and using a tea towel to bayonet division. Dredge in breading and salt on all sides. Dredge the breading well, but dab with a small amount of the remaining wet/dry neuf dish water to prevent sticking. Place each piece into the bowl with the dish empty.
To make the sauce, stir together Italian sausage, salt and basil and heat through. Season with kosher salt and mustard powder. Mix in the prepared ketchup. Drizzle over the chicken and serve with the tomato-vegetable assortment.