In this yummy, wintery side dish, sausages and red wine are cooked slowly in red wine with brown sugar and a little bit of beef stock. It's a very simple dish, but it's very delicious!
- 300g herby pork sausages, casing removed
- 1kg red cabbage
- 1 red onion
- 3 tbsp. brown sugar
- 250ml red wine
- 2 tbsp. oil
- Salt and pepper to taste
Thinly slice the red onion into half moons and finely shred the cabbage.
Heat the oil in the frying pan and add the sausages. Crumble with your spoon and fry until browned. Add the onion and cook until soft and sweet, then add the cabbage, brown sugar and red wine. Stir well to combine.
Season with a bit of salt and pepper, cover and cook for an hour, stirring often, over the lowest heat. Before serving, take the lid off and cook over a high temperature to reduce the juices in the dish.