Autumnal Apples with Sausage and Red Cabbage

Apple harvest

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.

Serves 4

Vegetarian

‏Cooking time 2 hours

‏You’ll need:

‏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

Braised red cabbage with apples

Braised red cabbage with apples

‏Method

  • ‏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?

https://yogaocean.co.uk/2018/03/04/watercress-soup/

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