Sausages with chickpea mash & braised red cabbage
Beans are a cheap storecupboard staple – great for bulking up stews and soups.
Reduced fat pork sausages, grilled
Calorie controlled cooking spray
400 g, red cabbage, shredded
Vinegar, All Types
2 tablespoon(s), red wine vinegar
Cloves, Whole or Ground
2 medium, finely diced
2 clove(s), crushed
2 sprig(s), leaves picked and chopped
2 can(s), large, drained, drained and rinsed
Chicken stock cube(s)
¼ cube(s), to make 150ml stock
Half Fat Crème Frâiche
1 tablespoon(s), level
1 tablespoon(s), chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the sausages in the oven for 15-20 minutes, turning occasionally, until cooked through.
- Meanwhile, mist a large pan with cooking spray, add the cabbage, vinegar, jelly, cloves and a little water. Season. Simmer, covered, for 30 minutes, adding more water if needed.
- Meanwhile, mist a pan with cooking spray and fry the shallots, garlic and rosemary for 10 minutes. Add the chickpeas and stock and cook for 2 minutes. Season, then mash and stir through the crème fraîche and parsley. Serve with the sausages and cabbage.