Toulouse Sausage and Cabbage in a White Wine Cream Sauce
Photography by Martin Shanahan .
This rustic French dish is simple to make, and tastes even better a day after cooking, making it the perfect cook-ahead meal.
Ingredients
2 tablespoons olive oil
2 shallots or 1 large brown onion, finely chopped
400 gram packet good pork sausages or pork mince (I used L’Authentique Toulouse Sausages)
1 tablespoon whole fennel seeds
1½ cups dry white wine (sauvignon blanc)
1½ cups cream
½ cabbage, thinly sliced
sea salt and freshly ground pepper
Method
Place the olive oil in a large sauté pan over a medium heat. If using sausages, score the casing with a sharp knife and then remove the meat. Add to the pan along with the shallots and fennel seeds.
Cook for 8-10 minutes, breaking up the mince with a spoon into bite size pieces.
Add the white wine, bring to the boil then add the cabbage and cream. Season, reduce the heat to low and place a lid on top. Cook for 10-12 minutes until the cabbage is wilted and soft and the meat is cooked.
Remove the lid, cook for a further 10 minutes to reduce the liquid by 1/3. Best served with hot crusty bread to soak up all the delicious, creamy sauce. Serves 4
Can be made a day ahead and reheated. Leaving it for a day will help the flavours infuse, making it a perfect make ahead meal.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.