Braised Red Cabbage, Merguez Sausages and Lentils Recipe

1. Heat the oven to 160°C/fan140°C/gas 3. Combine the onion, cabbage and apple in a flameproof casserole. In a jug, mix the sugar, vinegar, cider and redcurrant jelly, then pour over the cabbage. Add the nutmeg and cinnamon stick, season well, then bring to a simmer over a low heat. Cover and transfer to the oven for 1½-2 hours until tender. 2. Meanwhile, cook the lentils in a pan with the stock (or enough water to cover them) for 15-20 minutes, covered, until tender, then drain. 3. While the lentils are cooking, heat the oil in a frying pan and fry the sausages for 8-10 minutes, turning regularly, until just cooked. Remove from the pan with tongs, leaving the fat behind, then slice each into 3 pieces, diagonally. Mix into the cooked lentils and set aside. 4. Remove the cabbage from the oven and stir through the lentils, sliced merguez and parsley. Taste, adjust the seasoning and serve. Nutritional info PER SERVING 482kcals, 23.5g fat (7.4g saturated), 23.7g protein, 35.9g carbs (15.8g sugars), 2.3g salt, 10.2g fibre Chef's tip Make this up to 3 days in advance and chill – the vinegar will keep it fresh and the flavours will mellow.