Cabbage and Sausage Casserole

Cabbage and Sausage Casserole

SERVES: 6 | PREP TIME: 10 min | COOK TIME: 30 min


We have used our red cabbage to make this quick and tasty casserole but it will be equally delicious with savoy or January king cabbage - whatever you have to hand. The mustard and vinegar give the dish a lovely sharpness which is complimented by the sweetness of the apples and a drop of Irish honey.

Cabbage and Sausage Casserole


6 large sausages (cumberland or other flavoured sausages)
Half a large or one small cabbage
1 onion
1 large eating apple
2 celery sticks
200ml chicken stock
2 tbs apple cider vinegar
1 tsp Irish honey
2 tsp wholegrain mustard
1 tsp fennel seeds
Salt and pepper



1. Prep your ingredients:

  • Cut the sausages into bite sized pieces
  • Wash and finely slice the cabbage
  • Dice the onion, peel and slice the apple and celery

2. Heat in the oil in a large frying pan or casserole dish and brown the sausages for 3-4 minutes.

3. Then add in the onion, celery and fennel seeds followed by the cabbage and apple slices and season with salt and pepper.

4. Combine the chicken stock, mustard, vinegar and honey and pour over the cabbage.

5. Cover with a lid and simmer for 20 minutes, stirring occasionally until the cabbage is tender.

6. Serve with a baked potato.