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Ingredients

1 tablespoon olive oil
1 medium brown onion, thinly sliced
2 teaspoons caraway seeds
1/2 (900g) savoy cabbage, shredded
1/4 cup apple cider vinegar
2 cups apple cider
1 cup Massel chicken style liquid stock
1kg lean thick beef sausages
chopped fresh flat-leaf parsley leaves, to serve

Method

Step 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.
Step 2 Meanwhile, 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.

Sausages with braised cabbage

How to make Sausages with braised cabbage

Ingredients

Method