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.
