Sausages with Braised Cabbage
Serves: 4
Ingredients
1 tablespoon olive oil
1 medium brown onion, thinly sliced
2 teaspoons caraway seeds
½ (900g) savoy cabbage, shredded
¼ cup apple cider vinegar
2 cups apple cider
1 cup chicken stock
1kg beef sausages
chopped fresh flat-leaf parsley leaves, to serve
Method
- Heat half the oil in a deep frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add caraway. Cook, stirring, for 1 minute or until fragrant. Add cabbage, vinegar, cider and stock. Cook, uncovered, for 20 minutes or until cabbage is soft and liquid has almost evaporated. Transfer to a bowl. Cover to keep warm.
- Heat remaining oil in pan. Cook sausages, turning occasionally, for 8 to 10 minutes or until browned and cooked through. Spoon cabbage mixture onto plates. Top with sausages. Sprinkle with parsley. Serve.
Tips
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Note: Not all images displayed on this page utilise Cape Grim Beef.