At the end of summer Steve’s Uncle Dave came round with the last remains of his allotment – a red cabbage, a celeriac and some leeks. I was proud to serve up this meal and say that almost half of it was homegrown. We had plenty of braised cabbage left over which we portioned off and put in the freezer ready to accompany the many comforting stews, braised meats and roasts we’ll be having this winter.
For the braised red cabbage:
1 red cabbage, outer leaves removed and finely shredded
2 leeks, finely sliced
1 brambly apple, peeled, cored and finely chopped
1 red onion, finely sliced
1 garlic clove, crushed,
1 tsp ground cinnamon
3 tbsp brown sugar
3 tbsp red wine vinegar
- Put all ingredient in the slow cooker, stir and then leave to cook on low for 6 hours.
For the celeriac mash:
a nob of butter
salt and pepper
- Peel the celeriac and cut into 5cm chunks.
- Place in a pan of water and bring to the boil, then simmer for 15-20 minutes or until the celeriac softens.
- Drain the water away from the celeriac, add the butter, salt and pepper and mash until the celeriac is smooth and lump free.
For the sausages:
8 good quality pork sausages
1 glug of olive oil
2 red onions cut into wedges
3 sprigs of thyme
150ml of dry cider
1 tsp honey
1 tsp of mustard
- Heat the oil in a large frying over a medium heat, then add the onions, thyme and sausages. Fry for 15 minutes, stirring regularly.
- Add the cider, honey and mustard to the pan and turn the heat to low. Stir regularly, for 10-15 minutes until the sausages are cooked and the sauce turns sticky.