Toad in the hole with left-over braised red cabbage.
This time I made the toad in the hole using goose fat (another left-over) instead of oil – I think it improved the flavour and the ‘crunchiness’. I also used normal sized sausages (two each).
The red cabbage was mainly consumed on Christmas Day. Then some it disappeared in roast goose sandwiches – wholemeal bread, mayonnaise, slices of roast goose, apple sauce, cold braised red cabbage and lettuce – delicious! The remainder accompanied the toad in the hole.
Enough for 6 as a side dish:
- 500g shredded red cabbage
- 1 large onion (sliced)
- 2 apples (peeled, cored and sliced – I used 2 cox’s apples which were past their best (a bit soft))
- 1 clove garlic (crushed)
- A pinch of freshly grated nutmeg
- A generous pinch of cinnamon
- 6 juniper berries (ground/crushed)
- 1 tbsp wine vinegar
- 1 tbsp brown sugar
- black pepper
- 3 tbsp water
Mix together all the ingredients in a large bowl. Tip into an oven-proof casserole dish. Cook in the oven at 150C (Gas Mark 2) for at least two hours. Stir occasionally and add more water if necessary. Can be frozen, or kept in the fridge for about a week. Easily reheats in the microwave.