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Sausage & red cabbage casserole


  • Heat a layer of oil in a large heavy-bottomed casserole (or large pot) and brown the sausages all over on a medium heat. Remove.
  • Add all the remaining ingredients to the pot and turn the heat down. Cover and gently cook for 20 mins.
  • Then remove the lid, stir well and cook for another 20-30 mins until the vegies are tender and the liquid has evaporated, burying the sausages for the last 10-15 mins. 
  • Serve with a dollop of good mustard on the side.


  • olive oil
  • 12 sausages
  • 4 medium beetroot, peeled & grated
  • 2 Granny Smith apples, peeled & grated
  • 1 red cabbage, finely sliced
  • 1 large red onion, chopped
  • 4 heaped tbsp brown sugar
  • 3 bay leaves
  • 3 tbsp balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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