3082 kj Energy
59g Fat Total
17g Saturated Fat
2 4g Protein
19g Carbs (sugar)
24g Carbs (total)
Honey and orange sauteed red cabbage with pork bangersPrint Recipe
- 2 tablespoons olive oil
- 4 (75g each) thick pork sausages
- 400g red cabbage, cored, shredded
- 1 tablespoon honey
- 1/4 cup orange juice
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped walnuts
Heat 1 teaspoon oil in a medium frying pan over medium-high heat. Cook sausages, turning occasionally, for 6 to 8 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Wipe pan clean with paper towel.
Heat remaining oil in pan. Add cabbage. Cook, stirring, for 3 minutes or until just tender. Add honey. Toss to coat. Add orange juice and 3/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 18 minutes or until just tender (see note). Add vinegar. Increase heat to medium-high. Boil for 8 minutes or until liquid has evaporated and cabbage is dark red.
Push cabbage to side of pan. Return sausages to pan. Cook for 3 minutes or until heated through. Top with walnuts. Serve.
If you don’t have a lid for your frying pan, cut out a circle of baking paper 2cm wider than the pan. Push paper down over cabbage so it touches, especially around the edges. This improvised lid is called a ‘cartouche’ in France.
Author: Lucy Nunes
Image credit: Steve Brown
Publication: Super Food Ideas