Add the potatoes to a medium pan or pressure cooker and add water until the potatoes are fully submerged. Add some salt and cook until tender when pierced with a fork. See notes.
Add a tablespoon of the vegan butter or margarine to a saute pan and heat over medium-high heat. Once it has melted, add the cabbage. Season with pepper and salt, to taste. Fry the cabbage, stirring regularly until the cabbage has softened and slightly browned for about 10 minutes.
Add a tablespoon of the vegan butter or margarine to a frying pan and heat over medium-high heat. Once it has melted, fry the vegan sausages according to the package instructions.
Once the potatoes are tender, drain the water and add them back to the pan they were cooked in. Add the milk, a tablespoon of vegan butter or margarine, nutmeg, pepper and, salt. Mash the potatoes! Add more milk, if necessary. Also, taste test and add more nutmeg, pepper, and salt if necessary.
Stir the sauteed cabbage through the mashed potatoes until well-combined.
Divide the stoemp amongst 3 meal prep containers. Top each with two sausages. Garnish with some fresh parsley or celery leaves!
Store in the fridge for up to four days!