A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sausage And Red Cabbage Casserole
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- #83843
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound red cabbage, washed and finely shredded
1 medium onion, peeled and sliced
2 1/2 ounces cider
1 tablespoon dark brown sugar
1 ounce butter
1 pound pork sausages
8 ounces cooking apples, peeled, cored and chopped
2 tablespoons sultanas
1/4 pint stock
salt and pepper
directions
Put the red cabbage and onion in an ovenproof casserole. Mix together the cider and sugar and pour over the cabbage.
Heat the butter in a thick frying pan and fry the sausages gently until golden brown.
Set them aside and pour the fat over the cabbage. Add the apples and sultanas and mix well. Pour in the stock, cover and cook over a gentle heat or in a moderate oven, 350 degrees F, for an hour.
Adjust the seasoning and lay the sausages on top. Continue cooking gently for a further 30 minutes or until the cabbage is tender. Serve with jacket potatoes; you can bake them on the top shelf of the oven while the casserole is cooking below.
added by
pigger
nutrition data
Nutritional data has not been calculated yet.
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