Quick braised red cabbage, sausages & apples

Name: Quick braised red cabbage, sausages & apples
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp sunflower or vegetable oil; 8 Waitrose & Partners No.1 Lincolnshire Sausages; 2 Waitrose & Partners Jazz Apples, cut into about 12 wedges each; 2 tbsp red wine vinegar, plus 1 tsp; 1 large onion, thinly sliced; ½ red cabbage (about 450g), cored, quartered and shredded; 1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)

Braised red cabbage is often slow-cooked, but we've combined cabbage, sausages and apple in one pot to make a quick and easy version that doesn't skimp on flavour.

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tsp sunflower or vegetable oil
8 Waitrose & Partners No.1 Lincolnshire Sausages
2 Waitrose & Partners Jazz Apples, cut into about 12 wedges each
2 tbsp red wine vinegar, plus 1 tsp
1 large onion, thinly sliced
½ red cabbage (about 450g), cored, quartered and shredded
1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)

Method

Heat 1 tsp oil in a wide non-stick frying pan or shallow casserole dish, then brown the sausages for 5 minutes, until golden in places. Transfer to a plate.
Toss the apples in 1 tsp red wine vinegar, then add to the pan along with the onion and remaining 1 tsp oil; cook on a medium-high heat for 5 minutes until the onions start to soften and the apples take on a little colour.
Tip in the cabbage and sausages, season, then splash in the maple syrup (or sugar and water) and 2 tbsp red wine vinegar. The pan will seem full but don’t worry. Cover and cook for 15 minutes, stirring now and again as the cabbage wilts. By the end of cooking, the cabbage should be glossy and tender, and the sausages cooked through. Serve with English or Dijon mustard and mashed potatoes, if liked.

Cook’s tip

Make the ultimate sausage sandwich with any leftover sausages. Layer up in soft white bread with mayonnaise, ketchup, fried onions and a few finely chopped chives.