Friday, 25 March 2011

Sausage and Cabbage Hotpot

This is a good single pan dish, but does require you to have quite a big dish with a lid which fits it. I use a big wok, but a deep frying or saute pan should work as well.


  • 6 sausages
  • 1 onion, finely chopped
  • 1 stick celery, washed and thinly sliced
  • 1 tsp sunflower oil
  • 1 large (or 2 small) cabbage(s), washed and roughly chopped with hard core removed
  • 6 potatoes, peeled and chopped into 1 cm cubes
  • 250ml white wine
  • 250ml water


  1. Brown the sausages in a large and deep pan with a fitting lid.
  2. Remove the browned sausages and put to one side.
  3. Fry the onion and celery in the oil until soft.
  4. Add the cabbage and stir fry for a couple of minutes.
  5. Add the potatoes, water and wine and reduce to a simmer.
  6. Stir well and then place the sausages on top of the cabbage and put the lid on.
  7. Let the pan cook for 25 to 30 minutes. Don't take the lid off to look or you'll let all the good flavours out. However it's important to use a very low heat so that it doesn't burn or boil dry.
  8. Serve straight onto plates from the pan to minimise washing up.

Serves 2.

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