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.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,744kJ/ 427kcals |
|---|---|
Fat | 24.7g |
Saturated Fat | 8.2g |
Carbohydrates | 16.9g |
Sugars | 14.9g |
Fibre | 5.5g |
Protein | 31.2g |
Salt | 1.98g |
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