RECIPE: Red Cabbage, Sausage & Leek Casserole

It's the perfect way to use up your veg box roots and brassicas at this time of year. If you haven't got one, try Kent Veg Box or Kent Food Hub - both fantastic ways to enjoy fresh, seasonal produce delivered to your door, while supporting local farmers.

Pair it with creamy mashed potatoes for a wholesome, budget-friendly meal.

Not only is it deliciously comforting, but it’s also great value for money, with an average portion costing less than £2.50.

Serves: 6-8

Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients

• 1 small red cabbage, finely shredded
• 1 pack (6-8) good-quality sausages
• 2 leeks, sliced into rounds
• 2 apples, cored and sliced (optional - you could just add a little bit of sugar if you feel it needs some sweetness)
• 200ml red wine (or white wine, beer or cider - whatever you might have to hand!)
• 200ml chicken or vegetable stock
• 1 tbsp olive oil
• Some fresh herbs - Bay, Rosemary, Thyme or Sage would all work well
• Salt and pepper to taste

Method

1. Prepare the sausages: Heat the olive oil in a large casserole dish over medium heat. Add the sausages and brown them on all sides. Once browned, remove them from the dish and set aside. Cut into discs once cool enough to handle.
2. Cook the leeks: In the same dish, add the sliced leeks and cook for 3-4 minutes until softened.
3. Add the cabbage: Stir in the shredded red cabbage, cooking for another 5 minutes until slightly softened.
4. Build the casserole: Return the sausages to the dish and pour over the red wine and stock. Stir in the herbs. Season with salt and pepper.
5. Simmer and braise: Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low. Let it cook for 30-35 minutes, stirring occasionally, until the cabbage is tender and the sausages are cooked through.
6. Add the apple (if using): Add the apple slices to the top of the casserole dish, replace the lid, and continue cooking for 15 minutes, or add a teaspoon of sugar.
7. Turn off the heat: When the apple and cabbage is soft, allow to rest for 15 minutes (get your mash ready in this time).
8. Check the seasoning: Taste the casserole and adjust the seasoning as needed.
9. Serve: Remove the bay leaf and serve the casserole in deep plates or bowls, accompanied by creamy mashed potatoes, ladle over the juices.

If you have leftovers, they freeze pretty well.