Red cabbage is at its finest at this time of year. But don’t just ignore this wonderful vegetable until Christmas time comes around. For a warming autumnal supper, try Becketts Butchery Pork and Apple Sausages with cider braised red cabbage.
Cooks in: 2 hours
2 tbsp rapeseed oil
8 pork and apple sausages
1 red cabbage, shredded
1 eating apple, cored and grated
2 tbsp wholegrain mustard
2 tbsp cider vinegar
Handful of flat leaf parsley, finely chopped
Heat the rapeseed oil in a heavy-based pan and fry the sausages for around 8 minutes until well browned. Remove from the pan and add the cabbage, apple, mustard, cider and vinegar. Mix well. Bring to a simmer, season and then add the sausages back into the pan with any juices. Put the lid on and simmer gently for 1½ hours, stirring occasionally.
Sprinkle with the chopped parsley, and serve with creamy mash or herb roasted new potatoes.