Braised red cabbage, merguez sausages and lentils

Braised red cabbage, merguez sausages and lentils
  • Serves icon Serves 6
  • Time icon Hands-on time 35 min, oven time 1½-2 hours

Merguez sausages are made from lamb or beef and usually contain harissa, cumin and fennel. Combined with red cabbage and lentils this dish is packed full of flavour and makes a beautiful, colourful meal.

Nutrition: per serving

Calories
482kcals
Fat
23.5g (7.4g saturated)
Protein
23.7g
Carbohydrates
35.9g (15.8g sugars)
Fibre
10.2g
Salt
2.3g
Calories
482kcals
Fat
23.5g (7.4g saturated)
Protein
23.7g
Carbohydrates
35.9g (15.8g sugars)
Fibre
10.2g
Salt
2.3g

Ingredients

  • 1 onion, finely sliced
  • 1 small red cabbage (about 1kg), finely sliced
  • 1 eating apple, grated
  • 1 tbsp soft light brown sugar
  • 60ml white wine vinegar
  • 120ml dry cider
  • 2 tbsp redcurrant jelly
  • Good grating of fresh nutmeg
  • 1 cinnamon stick
  • 200g puy lentils
  • 750ml chicken stock
  • 2 tbsp vegetable oil
  • 10-12 merguez sausages (or cooking chorizo)
  • Handful of fresh flatleaf parsley, finely chopped

Method

  1. Heat the oven to 160°C/fan140°C/gas 3. Combine the onion, cabbage and apple in a flameproof casserole. In a jug, mix the sugar, vinegar, cider and redcurrant jelly, then pour over the cabbage. Add the nutmeg and cinnamon stick, season well, then bring to a simmer over a low heat. Cover and transfer to the oven for 1½-2 hours until tender.
  2. Meanwhile, cook the lentils in a pan with the stock (or enough water to cover them) for 15-20 minutes, covered, until tender, then drain.
  3. While the lentils are cooking, heat the oil in a frying pan and fry the sausages for 8-10 minutes, turning regularly, until just cooked. Remove from the pan with tongs, leaving the fat behind, then slice each into 3 pieces, diagonally. Mix into the cooked lentils and set aside.
  4. Remove the cabbage from the oven and stir through the lentils, sliced merguez and parsley. Taste, adjust the seasoning and serve.

delicious. tips

  1. For a change, you could also use cooking chorizo.

  2. Make this up to 3 days in advance and chill – the vinegar will keep it fresh and the flavours will mellow.

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2.9 votes

Reviews

Read what others say...

  1. I enjoyed this recipe so there were good flavours all through. My husband is not a huge lentil fan but liked it despite them.
    We scored it 7.5 out of 10.
    Good week meal food

  2. I love this recipe because it incorporates one of my favourite ingredients (red cabbage) in a way that the whole family will enjoy. Sausages and lentils are an amazing combination – much better than mash in my opinion. This recipe was easy to make and just leave on the stove – a pleasure to come home to!

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2.9 votes

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