Red Cabbage is in season in Sydney and baked with peppery Italian pork sausages, apple, Spanish onion and roast pumpkin and herbs, is a delicious and colourful autumn dish.

Roasted Red Cabbage, Sausage, Apple and Pumpkin

Ingredients:

• 6  Italian pork sausages
• 1/2 head of red cabbage, sliced
• 1 Spanish onion, sliced
• 1 granny smith apple, core removed and thickly sliced
• 1 sprig rosemary, chopped thinly
• 1 Tblsp chopped sage
• 1/2 bay leaf
• 2 slices of  pumpkin, cubed
• 1 Tblsp of olive oil, to cook the sausages
• 1 small knob of butter
• 3/4 cup of vegetable stock
• 1 tsp red wine vinegar
• Salt and freshly ground black pepper

Method:

1. Preheat oven to 190º C
2. Heat the oil and knob of butter in a frypan over a medium high heat
3. Brown the sausages all over till well coloured
4. Drizzle olive oil over the bottom of a stainless steel baking dish
5. Place cabbage, apple, onion and pumpkin in baking dish and toss to cover with oil
6. Scatter the rosemary, sage and bay leaf over the vegetables
7. Season with salt and pepper
8. Sprinkle over the tablespoon of the red wine vinegar and stir through
9. Pour over the vegetable stock
10. Place the browned sausages and pan juices over the vegetables
11. Cover with foil and bake for 50-60 minutes or until the cabbage is cooked

Serve the roast cabbage and sausages with some crusty bread and green salad. A colourful meal full of flavour.