Chou Rouge aux Saucisses Landais Recipe
Ingredients
| Red cabbage | 1 Medium, finley sliced | |
| Apples | 500 Gram, diced | |
| Onions | 500 Gram, sliced | |
| 2 green peppers, cored, seeded and sliced | ||
| Grated rind of 1/2 small orange | ||
| Garlic | 2 Clove (5gm), crushed | |
| Grated nutmeg | ||
| Dry red wine | 175 Milliliter | |
| Wine vinegar | 150 Milliliter | |
| Sausage | 500 Gram, smoked | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Layer the cabbage, apples, onions and peppers in a casserole.
Sprinkle with the orange rind, garlic, and salt, pepper and nutmeg to taste.
Repeat until all the ingredients are used.
Pour over the wine and vinegar.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 2 hours.
Cut the sausage into 2.5 cm (1 inch) slices.
Add to the casserole and spoon the cabbage over them.
Cook for 1 1/2 hours.
Serve hot, with boiled potatoes or pasta.
Sprinkle with the orange rind, garlic, and salt, pepper and nutmeg to taste.
Repeat until all the ingredients are used.
Pour over the wine and vinegar.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 2 hours.
Cut the sausage into 2.5 cm (1 inch) slices.
Add to the casserole and spoon the cabbage over them.
Cook for 1 1/2 hours.
Serve hot, with boiled potatoes or pasta.
Chef
