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Sausage and red cabbage stew

Sausage and red cabbage stew


Using Co-op braised cabbage makes this stew super-simple

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2532kj 606kcal
  • Fat
    High 49%
  • Saturates
    High 57%
  • Sugar
    Low 23%
  • Salt
    High 43%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 1 tbsp Co-op olive oil
  • 2 red onions, sliced
  • 8 Co-op Irresistible British outdoor bred pork sausages
  • 1 tbsp chopped thyme leaves or 1 tsp dried
  • 300g Co-op braised red cabbage with butter
  • 200ml chicken stock, made with ½ stock cube
  • 500g floury potatoes (we used Maris Piper), quartered
  • 3 Co-op British parsnips, peeled and cut into chunks
  • 60ml Co-op semi-skimmed milk
  • 1 tbsp Co-op wholegrain mustard


  1. Heat the olive oil in a large casserole dish over a medium heat and cook the red onion for 10 mins, until softened
  2. Push to the side of the pan and add the sausages. Increase the heat slightly and cook the sausages for around 10 mins, turning regularly. Stir the onion every now and then to stop it sticking
  3. Once the sausages are golden, stir in the thyme and red cabbage, then pour over the chicken stock and simmer for 5-10 mins more, until the stock has reduced
  4. Meanwhile, boil the potatoes and parsnips in a large pan for 15 mins, until soft. Drain well, add the milk and mash
  5. Stir in the mustard and season to taste. Serve alongside the sausages and red cabbage

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