Sweet Red Cabbage & Sausage Stew
Such a gorgeous colour, this rich, flavoursome stew is perfect for when the seasons change and you need a meal to satiate your senses.
Here's how you do it
1. First, shred your cabbage and place in a large pan with the stock and the red wine. Put the lid on and allow to cook over a medium heat for 30 minutes.
2. In the meantime, slice your onions and fry until soft with a little garlic oil (or garlic if substituting). Remove from the heat.
3. Next, fry your sausages in a pan until they are browned on each side and then remove from the heat.
4. Once the cabbage is ready after its 30 minutes, you should still have some liquid in the pan with it. Add the onions, the balsamic glaze, the honey and a generous glug of garlic oil and mix it all in.
5. Now add the sausages and push them down slightly into the cabbage mix and leave to cook for another 20 minutes on a low heat, with the lid off, stirring every now and then. You want it to have a sticky, glazed finish to the stew, don’t let it dry out.
6. Now peel and boil your potatoes in salted water for 15 minutes, drain and mash and mix in the red onion chutney with a knob of butter for a lovely hit of flavour (add a splash of milk if your potatoes are a little dry).
7. Serve the stew with the potatoes and garnish with fresh sprigs of thyme.
This is such a delicious dish, we love it cooked indoors or even cooked over the open fire in the autumn, delicious with a glass of red wine in hand whilst you rake the leaves up. You could even serve with foil wrapped potatoes from the embers of your fire instead of mashed potato.
Do not worry if you have not made the chutney for the mashed potato, the cabbage is lovely and sweet enough, however, the chutney really does compliment this dish. So if you have the time, its well worth making. And you might as well make a load of the chutney, because Christmas is not far away once the leaves need raking, it does make a fabulous accompaniment to the festive cheeseboard, I can highly recommend!
- 500g red cabbage, shredded
- 2 glasses of red wine
- 200ml chicken or veg stock
- Two red onions
- 2 tbsp balsamic glaze (click here for how to easily make your own)
- 1 generous tsp honey
- Garlic oil (click here for how to make your own or use one minced clove of garlic when frying the onions and extra virgin olive oil)
- Four large sausages (I allowed one of our Hand-Made Pork Sausages per person as they are rather large, but you can use all six if you would prefer) or veggie sausages
- 500g floury potatoes
- Knob of butter (or vegan equivalent)
- Two tbsp of red onion chutney (click here for delicious recipe)
- Fresh thyme