Winter casserole of red cabbage and sausages
It is a multifold recipe. If you are vegetarian just ignore the sausages. If you are Jewish, and if you are not, the left-overs can be used to make that wonderful soup designed by Rabbi Lionel Blue.
For 4 big servings you need:
1 red cabbage shredded very fine
1 white onion cut in thick slices with the green parts chopped up
The juice of one orange
One apple chopped fine
3 or 4 bay leaves
2 carrots cut fine
1 vegetable stock cube
1 glass of white wine (optional)
Plenty of freshly ground pepper
A handful of chopped parsley
If you are carnivorous spread the sausages (in Spain I choose the fresh chorizo) in a roasting pan (you need about 12 units for 4 hungry guests), sprinkle with oil and place in a hot oven.
In the meantime throw everything else in a pot with hot olive oil. Stir. It will take only a couple a minutes. Add a little more wine or water if it looks dry. Check on the sausages if you are having them.
Serve in deep plates. I like mustard with this.
Leftovers? Warm the whole lot, grate two beetroots into the pot, add a small carton of tomato puree and some sour cream. A slug of vodka will do fine.
With hot crunchy bread you have another meal.
Bon Appetit!
JOCELYNE
