Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

adapted from a recipe from Gail Duff’s ‘Book of Wholefood Cookery’

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Fry sausages with spices until cooked through, in non-stick pan. Sausages should be pretty much self-oiling ;).
  3. Layer sausage with onion and cabbage head in an oven dish (approx. 2 litres).
  4. Cook chili powder, tomato puree, sugar, garlic, and flour in what’s left of sausage for a minute or so, add a little oil if necessary to make a paste. Add salt & pepper.
  5. Add red wine & stock, bring to boil, lower & cook for about 5 minutes, stirring.
  6. Pour over dish.
  7. Cover dish with tinfoil, cook for approximately 1 hour.
  8. Enjoy with some of remaining red wine.

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