Quick braised red cabbage, sausages and apples recipe
Braised red cabbage is often slow-cooked, but this recipe combines cabbage, sausages and apple in one pot to make a quick and easy version that doesn't skimp on flavour.
Tip: the leftovers make a great sausage sandwich for lunch. Layer up in soft white bread with mayonnaise, ketchup, fried onions and finely chopped chives.
Ingredients
- 2 tsp sunflower or vegetable oil
- 8 sausages
- 2 apples, cut into about 12 wedges each
- 2 tbsp red wine vinegar, plus 1 tsp
- 1 large onion, thinly sliced
- 0.5 red cabbage (about 450g/16oz), cored, quartered and shredded
- 1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)
- 2 tsp sunflower or vegetable oil
- 8 sausages
- 2 apples, cut into about 12 wedges each
- 2 tbsp red wine vinegar, plus 1 tsp
- 1 large onion, thinly sliced
- 0.5 red cabbage (about 450g/16oz), cored, quartered and shredded
- 1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)
- 2 tsp sunflower or vegetable oil
- 8 sausages
- 2 apples, cut into about 12 wedges each
- 2 tbsp red wine vinegar, plus 1 tsp
- 1 large onion, thinly sliced
- 0.5 red cabbage (about 450g/16oz), cored, quartered and shredded
- 1 tbsp dark maple syrup (or 1 tbsp brown sugar and 1 tbsp water)
Details
- Cuisine: British
- Recipe Type: Sausages
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- 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 you like.
Recipe and image courtesy of Waitrose & Partners.
You might also like:
Beetroot and horseradish pierogi with braised sour red cabbage
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature