Slow-cooked red cabbage with sausages
A satisfying and hearty side dish with a sausage surprise
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 30 mins- Heat the oil in a large pan and brown the sausages all over. Add the onions and cook until softened. Then tip in the cabbage, sugar, red wine, a pinch of salt and a shake of chilli sauce. Cover the pan and lower the heat. Cook gently for about an hour, stirring occasionally, until the cabbage is soft.
- For the last few minutes, take the lid off the pan and raise the heat to boil down the juices so they just coat the cabbage. Season. (You can make this a couple of days ahead and reheat it gently before serving.) Pass round soured cream or crème fraîche so everyone can put a splodge on their cabbage.
Per serving
171 kcalories, protein 6.7g, carbohydrate 14g, fat 10.2 g, saturated fat 3.1g, fibre 3.3g, salt 0.76 g
Recipe from olive magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/3865/
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 30 minsIngredients
Per serving
171 kcalories, protein 6.7g, carbohydrate 14g, fat 10.2 g, saturated fat 3.1g, fibre 3.3g, salt 0.76 g





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18 March 2008
scrummy commented on this recipe
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