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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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adapted from a recipe from Gail Duff’s ‘Book of Wholefood Cookery’ Ingredients:
1 (15 ounce) can kidney beans, drained & rinsed well |
1/4 green cabbage head, shredded |
1 onion, sliced |
450 g beef sausages, good ones (i used heller's old fashioned english beef sausages) |
1 teaspoon dried rosemary, ground |
1 teaspoon dried thyme |
1 teaspoon sumac |
1 tablespoon ketchup |
2 tablespoons whole meal flour |
1 tablespoon chili powder |
1 tablespoon demerara sugar |
1 garlic clove, crushed |
2/3 cup red wine |
2 cups vegetable stock |
Directions:
1. Preheat oven to 180°C.
2. Fry sausages with spices until cooked through, in non-stick pan. Sausages should be pretty much self-oiling ;).
3. Layer sausage with onion and cabbage head in an oven dish (approx. 2 litres).
4. Cook chili powder, tomato puree, sugar, garlic, and flour in what’s left of sausage for a minute or so, add a little oil if necessary to make a paste. Add salt & pepper.
5. Add red wine & stock, bring to boil, lower & cook for about 5 minutes, stirring.
6. Pour over dish.
7. Cover dish with tinfoil, cook for approximately 1 hour.
8. Enjoy with some of remaining red wine.
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