For ➍4 coarse pork sausages*
butter
½ red cabbage
2 Jonagold apples, peeled & cubed
100 g/2 tbs sugar (or 2 tbs red currant jelly)
2 tbs vinegar
4 tbs water
cinnamon
laurel
pepper & salt
Discard white heart and outer leaves of the cabbage.
Julienne the cabbage. Rinse with cold water.
Melt butter in pot. Add the sliced cabbage.
Moisten with water and vinegar. Add salt, pepper and a leave of laurel.
Simmer for 30 m. Add cubed apples. Cover and simmer for another 10 m.**
Meanwhile start baking the sausages in some butter on medium heat, without pricking the skin.
Remove the laurel. Thicken the cabbage with sugar or red fruit jam. Simmer uncovered for some m allowing the liquid to evaporate.
Add cinnamon.
Serve with boiled or steamed potatoes***.
*Use coarse pork meat sausages, or black paunches/boudins. Alternatively, serve with baked or grilled meat balls.
**Enhance the taste by sautéing some onions before adding the cabbage to the pan.
Winter cabbage will take about 1 h in total, summer cabbage 30 m.
***You could mix the potatoes and cabbage into a stoemp ('stamppot' in official Dutch), a typical Belgian and Dutch way of mashing potatoes with winter vegetables.
