Ingredients: Half a red cabbage, 12g butter, 1 red onion, 1 orange, port, 1 cinnamon stick, 75ml port, 1tbsp red wine vinegar, 2 parsnips, 2 apples, coarse salt, and sausages of your choice.
Method: For the parsnips - chop 2 parsnips into 2cm cubes, and heat a generous amount of butter in a saucepan. Cook one side of the parsnips, till they start to turn brown. Turn them, add the chopped apples, and cover with water. Cook for approx. 20mins, then remove from heat and mash into a beautifully smooth puree texture. For the cabbage - Once the outer leaves are removed, cut half the cabbage into quarters, remove the core, and cut into think strips. Melt the butter in a saucepan and soften the onions for 5mins, add the orange zest and cinnamon stick, and cook for a further 2mins. Thrown in the cabbage, and then pour in the orange juice, port, and 100ml of water. Bring to the boil, and then simmer (keeping the lid on) for approx. 35mins, or until the cabbage is soft. Fry the sausages, and serve while everything is piping hot.
Tips: The cabbage can be prepared a couple of days in advance, and freezes well.
Music: Black Velvet - Alannah Myles (because ours was a little burnt, but still good)
