Recipe: Red cabbage and sausage meat hash


The word hash just does not sound appetising, does it? It sounds like a lot of things thrown together in a pan in a big rush which you then have to force yourself to eat. But I can’t think of another word to describe this. In its defence though it is very tasty and a real wintery kind of dinner.

A few weeks ago I got a craving for red cabbage. So I bought one, made a red cabbage coleslaw and then was left with half a red cabbage cluttering up my fridge. So I invented this meal which turned out to be actually quite delicious and I will definitely be having it again.

The reason it has sausage meat in it was because I’d already got sausages out to defrost but any kind of mince would work just as well.

I should also point out that when you cook an egg on top of red cabbage it causes some kind of crazy chemical reaction and the edges of the egg will turn blue. And not just any shade of blue – electric blue. Not a colour that screams ‘eat me.’ But I did and it’s over a week later and I’m still alive so clearly nothing to worry about.

 Serves two, takes 30 minutes

Ingredients

1 large potato

1 tbsp cooking oil

1 onion

1 clove of garlic

Half a red cabbage

Meat from 3 sausages (or 250g of mince)

1 tsp dried mixed herbs

2 eggs

Method

Preheat the grill.

Peel and chop the potato into even sized pieces, then put in a large pan of cold water and bring to the boil. Once it starts boiling turn off the heat and drain.

Put the oil in a large, ovenproof frying pan over a medium heat. Finely slice the onion, garlic and red cabbage and add to the pan, frying until the onion and cabbage start to soften (about 10 minutes).

Add the sausage meat to the pan and fry until browned.

Add the chunks of boiled potato and the mixed herbs and continue to fry for five minutes.

Crack the two eggs onto the top and place the frying pan under the grill until the eggs are cooked (about 5 minutes), then serve.

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Sweetcorn fritters and fennel seed coleslaw

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I had it in my head that sweetcorn fritters were a deep south of America kind of thing that should be eaten while drinking iced tea, listening to blues and saying ‘y’all’ in a cringy attempt at an southern accent. But I spent a month in America and came across these nowhere. Which was a bit of a disappointment but hasn’t stopped me loving them.

The coleslaw I pretty much made up to satisfy a craving for red cabbage (I know, really weird) with random stuff I had in the cupboard. But unlike so many of my more experimental recipes it actually makes a delicious combination.

The fritters and coleslaw on their own are just the right size for a lunch or light dinner but add some fried chicken and you’ve got a proper meal. I just don’t really cook meat for myself very often.

Serves 2 (2 fritters each)

Ingredients for the fritters

1 small onion

1 clove garlic

2 tablespoon cooking oil

2 eggs

4 tablespoons milk

75g self-raising flour

184g tin sweetcorn

Salt and pepper

Hot sauce to serve

Ingredients for the coleslaw

Half a small red cabbage

Two carrots

Small bunch of parsley

1 teaspoon fennel seeds

1 tablespoon olive oil

1 teaspoon honey

Splash balsamic vinegar

Method

Finely chop the onion and garlic and fry until soft with 1 tablespoon of the cooking oil. Remove from the heat.

Beat the eggs, milk and flour into a smooth batter. Mix in the sweetcorn, onions, garlic and seasoning.

Preheat the oven to 50°C.

Heat a small amount of oil in a frying pan over a medium heat and once the oil is hot add a ladle of batter. Cook for about 3 minutes on each side until lightly browned. Remove from the pan, wrap in foil and put in the oven to keep warm. Repeat until you run out of batter.

While the fritters are frying make the coleslaw. Peel the carrot and then use the vegetable peeler to make thin ribbons.

Finely slice the red cabbage, chop the parsley and mix together with the carrot, fennel seeds, olive oil, honey and vinegar.

Serve with hot sauce, iced tea and a Creedance Clearwater Revival CD, preferably on a ranch in Louisiana.