An Autumnal recipe with braised red cabbage, apples and vegetarian sausages:
There was an almighty storm the other day, as a result most of the apples were blown off the trees in my back garden. My daughter and I went out to pick up the windfalls that lay about beneath the branches, dusky red jewels nestled in the green grass.
In previous years I had a larger harvest and set to and making copious amounts of chutney or applesauce. This year I didn’t want to go into the whole production line of chutney-making, but I did want to spend some time on a recipe to celebrate our modest apple harvest.
I decided to make braised red cabbage with apples and veggie sausages. In the past I have tried several recipes for braised red cabbage, to varying degrees of success; I find the stove-top versions make the sugar in it more likely to burn, this recipe is done in the oven and cooks to perfection.
Cooking time 2 hours
1 red cabbage,
3 – 4 eating apples
2 shallots sliced (or one small red onion)
1 clove of garlic, minced
8 vegetarian sausages (herb ones are nice in this recipe).
Large knob of butter
3 tbs brown sugar
3 tbs apple cider vinegar
Salt and pepper to taste
- Preheat the oven to 150 C (300F or Gas Mark 3)
- Remove the outer leaves of the cabbage, cut into quarters and remove the tough white stalk, finely slice the cabbage and give it a quick rinse.
- Butter the bottom and sides of a casserole dish and add half the sliced cabbage.
- Finely slice the shallot and add to the casserole.
- Peel, core and dice the apples and add to the casserole.
- Place the remaining cabbage on top and dot with butter.
- Mince the garlic and mix in a small bowl with the sugar, vinegar, salt and pepper.
- Pour the mix over the cabbage and stir gently.
- Place a piece of tinfoil or grease proof paper over the cabbage to seal and put the lid on top.
- Cook in the oven for about 1.5 hours, stirring from time to time to make sure that it is not burning.
In the meantime you can throw in some baking potatoes into the oven as well, to go with the dish.
After about and hour and a half the cabbage should be softened and everything melted into deep red. Add some vegetarian sausages on top and cook covered for about 10 minutes and uncovered for a further 10 minutes to allow the sausages to brown.
Serve with some buttered jacket potatoes and steamed greens.
Enjoyed this recipe? Why not try some of my other vegetarian dishes?