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Sausage, beetroot and red cabbage hotpot

Name: Sausage, beetroot and red cabbage hotpot
Total time: 2 h
Ingredients: 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

2 hours
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

By Sarah Cook

Published: February 2, 2015 at 1:44 pm

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.

Ingredients

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

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.