• 65 g (2½ oz) butter
  • 500 g (1 lb) pork and apple sausages, skinned
  • 1 onion, chopped
  • 2 teaspoons caraway seeds
  • 625 g (1¼ lb) Savoy cabbage, shredded
  • 400 g (13 oz) floury potatoes, diced
  • 200 ml (7 fl oz) chicken stock or vegetable stock (see pages 16 and 190)
  • 1 tablespoon cider vinegar
  • salt and pepper

Melt half the butter in a shallow, flameproof casserole and add the sausagemeat. Fry quickly, breaking the meat up with a wooden spoon and stirring until browned.

Add the onion, caraway and a little seasoning and fry for a further 5 minutes.

Stir in the cabbage and potatoes, mixing the ingredients together thoroughly. Pour the stock and cider vinegar over them and add a little more seasoning. Dot with the remaining butter and cover with a lid.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 30 minutes until the cabbage and potatoes are very tender. Serve with chunks of wholegrain bread.

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