- 4 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200ml white wine
- 100ml white wine vinegar
- 1 tbsp thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp black peppercorns
- 2 carrots, diagonally sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, peeled to remove the stringy part and cut into 4
- 8 garlic cloves
- 1 medium Savoy cabbage, cut into 8 wedges
- 6 German garlic sausages (or good-quality chipolatas)
- 400g whole piece of smoked bacon, skin removed and cut into large chunks
- 400ml chicken stock
- mashed potato, to serve (optional)
Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
Once cooked, serve in bowls with mashed potato, if you like.