Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sausage, beetroot and red cabbage hotpot
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- ½ red cabbage
- 1 onion, grated
- 250g raw beetroot, 1/3 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
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.
