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.


  • 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


  • 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.



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