This is very simple to do.
Slow cooked sausages are added to slow cooked strips of red cabbage and are slow cooked on a little, to let them get to know each other!
This is adapted from a recipe in the remarkable Marcella Hazan’s 2nd Classic Italian Cook Book.
For me, her books have been–still are–inspiring treasure troves of authenticity.
Nothing else is needed here except perhaps a little of your favourite mustard.
for 3/4
- 700gms/1.5 lb red cabbage– cored and sliced fine
- 450 gms/1lb of your favourite pork sausages– cut in 3″/4″ lengths
- 2 cloves garlic– chopped
- 6 tablespoons of olive oil
- salt and pepper
- Heat the olive oil in a large pan or casserole and gently sauté the garlic until it is golden.
- Add the cabbage and turn it over well in the oil and garlic.
- Let it reduce gently–turning it from time to time–for about 20-30 minutes.
- While the cabbage is cooking–sauté the sausage pieces in a separate pan brushed with a little oil.
- Brown them gently all over.
- When the cabbage has reduced, season well with salt and pepper.
- Tuck the sausages under the gleaming purple cabbage and cook them together for another 20 minutes–turning them from time to time.
We had some lovely steamed broccoli with it last night–a touch of green on the plate, for colour contrast.
Bon apetit!
Robin Ellis 