Sausage, beetroot and red cabbage hotpot
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- ½ red cabbage
- 1 oniongrated
- 250g raw beetroot1/3 coarsely grated and 2/3 cut into 2cm chunks
- 125ml red wine vinegar
- 75g light soft brown sugar
- 100ml good quality blackcurrant cordial
- ½ tsp ground allspice
- olive oil
- (pork or venison) 8 good-quality sausages
- 100g raisins
- to serve mash or soda bread
Nutrition:
- kcal444
- fat6.9g
- saturates3g
- carbs68.5g
- fibre6.3g
- protein24g
- salt1.4g
Method
step 1
Remove the tough stem from the cabbage, then shred it thinly. Tip into a large pan (with a lid), and stir in the onion, beetroot (grated and chunks), vinegar, sugar, cordial and allspice with 250ml water and some seasoning.
step 2
Bring to a simmer, then reduce the heat and cover with a lid. Cook gently for 1 hour 15 minutes.
step 3
After 1 hour, heat 2 tsp oil in a pan and brown the sausages all over. Stir them into the cabbage with the raisins (plus a drop more water if it’s looking dry), re-cover and cook for another 20-30 minutes, until the sausages are cooked through. Spoon into bowls alongside mash, or eat with buttered soda bread.
