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Braised red cabbage, sausages & apples

sunflower or vegetable oil

Sausages

Eating Apples

red wine vinegar, plus 1 tsp

large onion, thinly sliced

red cabbage (about 450g)

dark maple syrup (or 1 tbsp. brown sugar and 1 tbsp. water)

1. Heat 1 tsp oil in a wide non-stick frying pan or shallow casserole dish, then brown the sausages for 5 minutes, until golden in places. Transfer to a plate.

2. Toss the apples in 1 tsp red wine vinegar, then add to the pan along with the onion and remaining 1 tsp oil; cook on a medium-high heat for 5 minutes until the onions start to soften and the apples take on a little colour.

3. Tip in the cabbage and sausages, season, then splash in the maple syrup (or sugar and water) and 2 tbsp. red wine vinegar. The pan will seem full but don’t worry. Cover and cook for 15 minutes, stirring now and again as the cabbage wilts. By the end of cooking, the cabbage should be glossy and tender, and the sausages cooked through. 