Sausage & ham with red cabbage
-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Sausage & ham with red cabbage
Yield: 4 Servings
1 large Head red cabbage, about 750 g, 1 lb 10 oz very
— finely chopped
120 grams Gammon rashers, cut into 2.5cm 1 in strips, 4 oz
25 grams Butter, 1 oz
300 ml Stock, 1/2 pt
1 teasp. Lemon juice
2 teasp. Caster sugar
1 teasp. Salt
1/4 teasp. White pepper
8 Good-quality pork sausages
Good Food Magazine, April 2006, p.65
— Edited *RK* 03/25/2006 by
— Ulrike Westphal
1 Heat oven to 160 °C/fan 140 °C/gas 3. Put the cabbage into a
casserole with all the rest of the ingredients except the sausages.
Bring to the boil, then cover tightly and cook in the oven for 3 hrs.
2 Remove from the oven and stir well, checking the seasoning. Most
of the stock should have been absorbed. Keep the cabbage warm while
you fry or grill the sausages. Heap the cabbage on a serving dish
and arrange the sausages on top.
: PER SERVING: 231 kcalories, protein 12g, carbohydrate 12g, fat 15g,
saturated fat 6g, fibre 5g, sugar 8g, salt 2.24g
: PREP 10 mins
:COOK 3 hrs
Note: This is an old Suffolk recipe that dates back to 1823, and
it’s a great supper dish, even 183 years later! I love dishes like
this – simple, honest and full of real flavour. What else could you
possibly need – apart from seconds?