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Chou rouge landais (red cabbage and sausage casserole)

David Massey from Great Food Live
David Massey's Elizabeth David-inspired sausage-studded red cabbage casserole makes a great winter warmer

Chou rouge landais (red cabbage and sausage casserole)

Method

1. Preheat the oven to 150C/gas 2, and preheat the grill to hot.

2. Sprinkle the caraway seeds onto a baking tray and place under the grill for 2-3 minutes, until they are lightly toasted and let off a nutty aroma. Set aside.

3. Put a layer of cabbage in the base of a deep casserole dish; add a layer of onions, and then apples and peppers.

4. Season with salt and pepper and add the parsley, toasted caraway seeds, cloves, garlic and strips of orange peel. Continue these layers until the casserole is full.

5. Splash the wine and vinegars over. Cover and cook in a very low oven for 3-4 hours. In the final 20 minutes, add the sausages and raisins, pushing them into the cabbage to cover. Serve hot.

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Serves: 4-6

Prep: 20 min
Cook: 4 hrs

Ingredients
1/2 tsp caraway seeds
1 Red cabbage, sliced into thin strips
450g Onions, sliced
450g cooking apples, peeled, cored and sliced
2 red peppers, cut into strips
handful Parsley
2 Cloves, ground
1 garlic clove
1 sliver dried orange peel
150ml Red wine
150ml wine vinegar
150ml Cider vinegar
4 tbsp brown sugar
12 smoked frankfurter
25g raisins
salt and pepper