Polish sausage with red cabbage

Polish sausage with red cabbage


28 people made this

About this recipe: Truly satisfying Polish sausage with cabbage, simmered in a thickened red wine and lemon sauce. Beef stock may be substituted for the red wine.


Serves: 4 

  • 1 large red cabbage, sliced
  • 2 litres boiling water
  • 2 tablespoons butter
  • 5 tablespoons lemon juice
  • 125ml red wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons dark brown soft sugar
  • 1 tablespoon cornflour
  • 350g Polish sausages, diced

Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

  1. Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
  2. Melt the butter in a large heavy frying pan. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
  3. Mix the brown sugar and cornflour together. Stir into simmering liquid. Bring to the boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.


Find polish sausages in Polish shops or some supermarkets.

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