Cabbage with Sausage and Caraway
A throw-it-in-the-pan type of supper that requires nothing more than a little patience as it cooks. The cabbage and potatoes soak up the garlicky juices of the sausages as they all cook together in the oven. Caraway has a natural affinity to cabbage but if you don't like it don't add it. This supper is just as good without.
1 onion, thinly sliced
450g good quality, coarse garlicky sausages such as Toulouse
450g small salad potatoes, halve any large ones
Tiny pinch caraway seeds
2 tablespoons olive oil
2 small pointed cabbages (400g each)
Salt and ground black pepper
1. Preheat the oven to 200°C/ gas mark 6.
2. Put the onion, sausages, potatoes and caraway seeds in a roasting tin easily large enough to hold them all in one layer. Drizzle over the olive oil and put in the oven to roast for 25-30 minutes, or until almost cooked. Stir occasionally to brown everything evenly.
3. Just as the sausages and potatoes are turning golden brown, halve the cabbages from tip to root and drop them into a large pan of boiling salted water for 5 minutes.
4. Drain the cabbage leaving a little of the cooking water still clinging to the leaves. Stir into the roasting tin making sure the cabbage is coated with the oils from the pan.
5. Return the roasting tin to the oven and cook for a further 5-7 minutes or until the cabbage is just beginning to turn golden at the edges. Stir well then serve immediately.