Nov 30

Braised red cabbage and sausages

Illustration for braised red cabbage and sausage recipeCabbage is a vegetable with great potential. Unfortunately, that potential was normally squandered in our kitchen. This was partly due to my husband’s reluctance to cook it, eat it, or speak of it. Something to do with being forced to eat vast quantities of unseasoned, boiled cabbage in his youth I believe. The other reason was a vague bewilderment. I do appreciate the amazing versatility of this wonderful brassica but every time I plucked one out of the veg box I would think ‘Hmmmm….’.

Coleslaw, of course, is always good to fall back on but anyone who has prepared a cabbage will know their tendency to inexplicably multiply in volume as they are chopped. Even the most delicious homemade coleslaw becomes wearisome when it occupies all available tupperware in the kitchen and has to be incorporated into every meal for an entire week.

Well, all of that is now in the past thanks to Sophie Grigson. Whenever I am confounded by my veg box I reach for her fabulous book Vegetables for inspiration. This time she has solved my cabbage woes with a meal I will be glad to eat again and again. Here is my version of her slow-cooked cabbage with sausages, adapted for the contents of my fridge and cupboard. Do the same if you are missing one or two components (as long as you are not short cabbage and sausages, of course) but don’t be tempted to add in any more liquid than suggested. Have faith.

Recipe – braised red cabbage with pork sausages

As for servings, the two of us polished this entire lot off with a big wedge of wholemeal soda bread on the side.

That said, this dish could easily feed three or four. You will still need to allow two sausages per person but can keep the other quantities the same if you serve with a substantial side of potatoes and/or some extra vegetables.

Soda bread, however, is the perfect accompaniment and, incidentally, can be made and baked in about the same time it takes the cabbage and sausages to bubble away on the hob.

  • 3tbsp vegetable oil or butter
  • 4 free-range sausages (the best quality you can get)
  • 2 onions, sliced
  • 2 slices parma ham, cut into strips
  • 1 red pepper, diced
  • 1 red cabbage, sliced
  • 2 tbsp red wine vinegar
  • salt and freshly ground pepper

Heat 1tbsp of the oil in a large pan on a medium to high heat.

Place the sausages into the pan and brown, turning them around from time to time to allow them to colour evenly. They do not need to cook through – remove them from the pan as soon as they have browned and set aside.

Add the remaining oil to the pan then cook the onions for 5 -10 minutes on a gentle heat, adding the ham about halfway through.

Add the red pepper and cabbage to the pan. Turn the heat up a little and continue to cook, stirring often, for another 5 minutes or so.

Reduce the heat again then add the red wine vinegar and season well.

Place the sausages on top then cover the pan with a close-fitting lid and allow to cook on a low heat for 1 hour – 1 hour 15 minutes, stirring from time to time.

Leave a Reply