© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

5 INGREDIENT: Braised sausage with sweet and sour red cabbage

November 4, 2019

This dish is comfort food at it's best.  Simple ingredients, cooked low and slow, give you a most delicious result for minimum effort.   Choose whichever sausage you love best, Italian, bangers turkey etc... then wait while the slow braise turns the sausage into a most tender and flavourful bite.  Add a cheap and cheerful helping of sweet and sour braised cabbage and you have the perfect one pot meal for any night.

 

Serves 4

2 tbsp canola oil, divided

2lb (8 small) sausages 

1/2 head of red cabbage thinly sliced (about 8 cups)

2 cooking onions

2 apples

3/4 tsp salt

1 tsp pepper

1/4 cup red wine vinegar

 

 

Preheat the oven to 350F

  1. Place a heavy bottomed oven proof pot (dutch oven) over medium high heat and add canola oil.  Add the sausages (in two batches if needed) to the pot and cook them until they are brown on each side.  Remove the sausages from the pot and turn the heat to medium.

  2. Add the second tbsp canola oil along with the cabbage, onions and apples, salt and pepper and cook, stirring occasionally for 5min.

  3. Nestle the sausages back into the cabbage and pour in the red wine vinegar along with 2 tbsp of water. Cover and transfer to the middle rack of the oven. Cook for 30min.

  4. Remove the lid and cook for an additional 10min uncovered.

For a printable version of this recipe click here.

 

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