Sausage & Red Cabbage Casserole

Serves 4

Made in our Large Lakeland Slow Cooker


  • 1 tbsp vegetable oil
  • 8 Cumberland sausages
  • ½ red cabbage, finely shredded
  • 2 small eating apples, cored and sliced
  • 1 red onion, finely sliced
  • 2 tbsp red wine or cider vinegar
  • 2 tbsp redcurrant jelly
  • 1 tsp allspice
  • 125ml hot vegetable stock


  1. Heat the oil in a frying pan and brown the sausages evenly. Lift out, drain and set aside.
  2. Put the cabbage, apple and onion into the slow cooker.
  3. Mix together the vinegar, redcurrant jelly, allspice and stock and pour into the pot. Arrange the sausages on top. Cover and cook on high for 3-4 hours, low for 6-8 hours or auto for 4-6 hours.