Baked potatoes stuffed with sausages and stewed cabbage

Ingredients:

• 4 Russet Burbank potatoes (approximately 220 g each)
• 6 tablespoons of butter
• 340 g Polish cooked and smoked sausage, cut into 4 pieces, then cut each piece in half lengthwise
• 2 leeks (white and light green parts only), thinly sliced
• Half a small head of Savoy or white cabbage, finely shredded
• 1 cup grated Gruyere (about 110 g)
• 2 tbsp chopped fresh parsley
• Hot brown or grainy mustard, for serving

Preparation:

1. Preheat oven to 200°C. Prick the potatoes all over with a fork; microwave, turning once, until cooked through, about 15 minutes.
2. In a large skillet over medium heat, melt 1 tablespoon butter. Add the sausage and cook, turning, until browned, 5 minutes. Transfer to a plate; cover to keep warm.
3. Melt another 3 tablespoons of butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons of water, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
4. Cut the potatoes open on the sides, and arrange them on a baking sheet. Top each potato with 1/2 tablespoon of butter and 2 tablespoons of Gruyere; fluff the flesh with a fork to combine. Sprinkle with salt and black pepper. Evenly distribute the sausage among the potatoes and top with the cabbage mixture. Mix the remaining 1/2 cup of Gruyere with parsley and sprinkle over the potatoes. Bake in the oven until the cheese is melted, about 10 minutes. Serve with mustard for dipping.