Sausage Hot Pot Recipe With Red Cabbage

Sausage, beetroot and red cabbage hotpot

  • serves 4
  • Easy

The contrasting sweet and earthy flavours of this dish with the sausages will be a hit with the whole family. Plus, it's really simple to make and requires minimal 'hands-on' time


Make this sausage, beetroot and red cabbage hotpot, then check out our classic red cabbage, braised red cabbage, slow cooker red cabbage and more Christmas red cabbage recipes.



  • red cabbage ½
  • onion 1, grated
  • raw beetroot 250g, 1/3 coarsely grated and 2/3 cut into 2cm chunks
  • red wine vinegar 125ml
  • light soft brown sugar 75g
  • good quality blackcurrant cordial 100ml
  • ground allspice ½ tsp
  • olive oil
  • good-quality sausages (pork or venison) 8
  • raisins 100g
  • mash or soda bread to serve


  • 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.

Check out more of our easy red cabbage recipes here...

Chorizo Sausage Tray Bake Recipe with Quince and Red Cabbage

Nutritional Information

  • Kcals 444
  • Fat 6.9g
  • Saturates 3g
  • Carbs 68.5g
  • Fibre 6.3g
  • Protein 24g
  • Salt 1.4g