For a no-fuss dinner for two, try our Honey and orange sauteed red cabbage with pork bangers.
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
Method
- Step 1Heat 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 2Heat 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 3Push cabbage to side of pan. Return sausages to pan. Cook for 3 minutes or until heated through. Top with walnuts. Serve.
- Low carb
- Lower gi
Nutrition
3082 kj
Energy
59g
Fat Total
17g
Saturated Fat
9g
Fibre
24g
Protein
98mg
Cholesterol
1071.38mg
Sodium
19g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per 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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