Sausages, Red Cabbage & Apples

📝 Ingredients

• 6 chicken sausages (about 80 g each)
• ½ red cabbage (about 500 g)
• 2 apples (about 150 g each)
• 1 brown onion
• 1 tsp rapeseed oil
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 100 ml water
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Chopping board
• Chef's knife
• Kitchen tongs
• Wooden spatula
• Plate

📖 Steps

1. Remove any damaged leaves from the red cabbage, cut the half cabbage in two and remove the hard white core. Lay each quarter flat and slice very thinly into 2 to 3 mm strips: the thinner they are, the faster the cabbage cooks.
2. Peel and thinly slice the onion. Wash the apples, cut them into quarters, remove the core and pips, then cut each quarter in half to get 8 wedges per apple. Leave the skin on: it helps the wedges hold their shape.
3. Heat the oil in the sauté pan over a medium heat. Add the sausages without pricking them and brown for 8 minutes, turning them every 2 minutes with the tongs, until coloured on all sides. Set aside on the plate.
4. In the cooking fat, brown the apple wedges for 2 minutes per side over a medium heat, until lightly golden but still firm. Set aside with the sausages so they don't turn to mush.
5. Put the onion in the sauté pan and sweat for 2 minutes. Add the red cabbage and a good pinch of salt, mix and cook for 3 minutes over a medium heat, stirring, until it starts to wilt.
6. Pour in the vinegar, honey and water, then scrape the bottom with the spatula to loosen the caramelised bits. The vinegar keeps the cabbage a lovely bright red: without acidity, it turns blue-grey.
7. Put the sausages back on top of the cabbage, cover and cook for 12 minutes over a medium-low heat, stirring halfway through. The cabbage should be tender but keep a slight crunch, and the sausages should no longer be pink in the middle.
8. Add the apple wedges and cook for a further 3 minutes uncovered, to warm the apples through and reduce the juices to a light, glossy syrup. Season with pepper, taste, adjust the salt and serve piping hot.