Braised red cabbage, merguez sausages and lentils
- February 2014
- Serves 6
- 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.
- 23.5g (7.4g saturated)
- 35.9g (15.8g sugars)
For a change, you could also use cooking chorizo.
Make this up to 3 days in advance and chill – the vinegar will keep it fresh and the flavours will mellow.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe