Sausages with Braised Cabbage

Sausages with Braised Cabbage

 

Serves: 4

Ingredients

Blue Triangle 1 tablespoon olive oil
Blue Triangle 1 medium brown onion, thinly sliced
Blue Triangle 2 teaspoons caraway seeds
Blue Triangle ½ (900g) savoy cabbage, shredded
Blue Triangle ¼ cup apple cider vinegar
Blue Triangle 2 cups apple cider
Blue Triangle 1 cup chicken stock
Blue Triangle 1kg beef sausages
Blue Triangle chopped fresh flat-leaf parsley leaves, to serve

 

Method

  1. 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.
  2. 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.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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