Chou Rouge aux Saucisses Landais
|Red cabbage||1 Medium, finely sliced|
|Cooking apples||1 Pound, cored and diced (500 g)|
|Onions||1 Pound, sliced (500 g)|
|Green peppers||2 , cored, seeded and sliced|
|Orange||1⁄2 Small, grated rind|
|Garlic||2 Clove (10 gm), crushed|
|Grated nutmeg||1 Teaspoon|
|Dry red wine||6 Fluid Ounce (175 ml)|
|Wine vinegar||1⁄4 Pint (150 ml)|
|Cooked smoked sausage||1 Pound (500 g)|
Layer the cabbage, apples, onions and peppers in a casserole.
Sprinkle with the orange rind, garlic, and salt, pepper and nutmeg to taste.
Repeat until all the ingredients are used.
Pour over the wine and vinegar.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 2 hours.
Cut the sausage into 2.5 cm (1 inch) slices.
Add to the casserole and spoon the cabbage over them.
Cook for 1 1/2 hours.
Serve hot, with boiled potatoes or pasta.