Slow-cooked red cabbage with sausages

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olive magazine

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1. 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.
2. 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

Latest comments and suggestions

• scrummy

  18 March 2008

  scrummy commented on this recipe

  OMG this is completely delicious. it is now a firm favourite served with creamy mash and asked for weekly. i cook it for ages and have even put it in the oven. freezes superbly and if you use the bratwurst sausages from lidl they are excellent with it.

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Ingredients

• 2 tbsp olive oil
• 300g good quality cocktail sausages
• 1 red onion , finely sliced
• 1kg red cabbage , thinly sliced
• 3 tbsp dark muscovado sugar
• 250ml red wine
• chilli sauce
• 250ml soured cream or creme fraiche, to serve

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Serves 8

Preparation and cooking times

Ingredients

• 2 tbsp olive oil
• 300g good quality cocktail sausages
• 1 red onion , finely sliced
• 1kg red cabbage , thinly sliced
• 3 tbsp dark muscovado sugar
• 250ml red wine
• chilli sauce
• 250ml soured cream or creme fraiche, to serve

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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