A different way to cook any cabbage, red or otherwise, nicely accompanied by venison sausages.

Ingredients for 2

Venison sausages with red cabbage
Venison sausages with red cabbage and Tex-Mex potato wedges
Servings:Serves 2
Calories per serving:506
Ready in:35 minutes
Prep. time:5 minutes
Cook time:30 minutes
Recipe author:Chef
First published:22nd January 2013

Best recipe review

Nice toss there sir!


Fine handwork, and a good recipe.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)


  1. Bake the sausages in a roasting tin for 30 minutes, turning once.
  2. Ten minutes before the sausages are done, heat the oil in a wok over medium heat and add the fennel seeds and caraway seeds and stir fry for a few seconds.
  3. Add the red cabbage and stir-fry for 3 minutes. Add a tablespoon of water, mix well, cover and cook for a further 3 minutes.
  4. Add the chilli jelly and Sherry vinegar. Toss it all together until the cabbage is cooked but still has some crunch.

Serving suggestion

Serve with the sausages, Tex-Mex potato wedges and any of the juices from the cabbage.

Adapted from a recipe in Olive magazine.

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