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Honey and orange sauteed red cabbage with pork bangers

by wiki
25 June, 2021
in Dinner
0
Honey and orange sauteed red cabbage with pork bangers
Honey and orange sauteed red cabbage with pork bangers
 

For a no-fuss dinner for two, try our Honey and orange sauteed red cabbage with pork bangers.

Nutrition

  • 3082 kj                  Energy

  • 59g                       Fat Total

  • 17g                       Saturated Fat

  • 9g                         Fibre

  • 2  4g                     Protein

  • 98mg                    Cholesterol

  • 1071.38mg           Sodium

  • 19g                        Carbs (sugar)

  • 24g                        Carbs (total)

All nutrition values are per serve

0

Honey and orange sauteed red cabbage with pork bangers

Serves: 2
Cooking time: 40 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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

Instructions

Step 1
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.
Step 2
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.
Step 3
Push cabbage to side of pan. Return sausages to pan. Cook for 3 minutes or until heated through. Top with walnuts. Serve.

Notes
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

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