Sausage, beet 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.



  • 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. Bring to a simmer, then reduce the heat and cover with a lid. Cook gently for 1 hour 15 minutes.

  • Step 2

    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.

Nutritional Information

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