Shredded Beet and Red Cabbage Sausage Casserole

Serves 2

About this recipe

As a root vegetable, beetroot works really well with slightly sweeter flavours like fennel, cinnamon and apple. This dish is such a great combination of flavours and makes a really hearty, comforting meal that is perfect as we move into the winter months.

This dish is packed with veggies and lots of colour, but it’s also important to include a protein source. I like to use veggie sausages as they are often made from a pea or bean base, adding some protein but also a little more substance to the dish.

Serving this with a good source of slow-release carbohydrates will make this a nicely balanced meal.

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  • 2 tbsp Olive oil
  • 1 Onion, finely chopped
  • 2 tsp Cinnamon
  • 2 tsp Fennel seeds
  • 2 cloves Garlic
  • 1/2 small Red cabbage, shredded
  • 4 Raw beetroot, thinly sliced
  • 1 Eating apple, thinly sliced
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Honey / brown sugar
  • 6 Veggie sausages – I used Heck beetroot sausages
  • Handful of fresh parsley to garnish

Serve with your choice or bread, baked sweet or white potato.


Put a large pan on medium heat and add the oil.

Chop up your onions and add to the pan to soften for 5 minutes or so, before adding in the garlic, cinnamon and fennels seeds. Cook for a further few minutes.

Prepare your red cabbage, beetroot and apple and add to the pan along with around 200ml of water, the balsamic vinegar and plenty of salt and pepper.

Allow to simmer for around 10 minutes until the vegetables are starting to become tender – at this point add the sausages to the pan. Ensure that your mixture is bubbling away nicely to ensure the sausages cook through properly – if using veggie based sausages, this should take around 15 minutes.

Finish with a generous handful of chopped fresh parsley and serve with some chunky sourdough or maybe some baked sweet potato.

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