Sausages with braised red cabbage

Name: Sausages with braised red cabbage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 700g red cabbage shredded; 2 red onions finely chopped; 2 red apples grated; 50g dried sour cherries or cranberries; 200ml blackcurrant cordial or squash (not low-sugar); 200ml red wine vinegar; knob of butter; 12 Cumberland sausages and mash (or jacket potatoes) to serve

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr

plus bangers

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In this simple recipe, the cabbage is braised in blackcurrant cordial to add intense fruitiness and colour. Serve it with sausages as a change from onion marmalade - can be made ahead and is easy to scale up to feed-a-crowd

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Ingredients

Nutrition

Units:

MetricUS

700g red cabbage

shredded
2 red onions

finely chopped
2 red apples

grated
50g dried sour cherries

or cranberries
200ml blackcurrant cordial or squash (not low-sugar)
200ml red wine vinegar
knob of butter
12 Cumberland sausages

and mash (or jacket potatoes) to serve

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Nutrition: per serving

kcal189
fat1g

low
saturates1g
carbs40g
sugars33g
fibre4g
protein3g
salt0.1g

Method

step 1

Mix the first six ingredients in a large lidded saucepan or flameproof casserole dish. Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs).
step 2

Uncover the cabbage – if it looks watery, simmer, uncovered, for another 10 mins. Stir in the butter and season.
step 3

Cook the sausages following pack instructions, then reheat the cabbage and serve with the sausages and mash. If you’re making this ahead, cook the cabbage for half the time, then cool. Brown the sausages in a pan, then tuck among the cabbage and chill until needed, for up to 24 hrs. Cover the cabbage and sausages and simmer for 40 mins until both are cooked through and the cabbage is syrupy.

Recipe from Good Food magazine, December 2015

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