- 700g red cabbage, shredded
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 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
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 12 Cumberland sausages and mash (or jacket potatoes) to serve
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).
Uncover the cabbage – if it looks watery, simmer, uncovered, for another 10 mins. Stir in the butter and season.
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.