1. Preheat oven to 180°C. 2. Fry sausages with spices until cooked through, in non-stick pan. Sausages should be pretty much self-oiling ;). 3. Layer sausage with onion and cabbage head in an oven dish (approx. 2 litres). 4. Cook chili powder, tomato puree, sugar, garlic, and flour in what’s left of sausage for a minute or so, add a little oil if necessary to make a paste. Add salt & pepper. 5. Add red wine & stock, bring to boil, lower & cook for about 5 minutes, stirring. 6. Pour over dish. 7. Cover dish with tinfoil, cook for approximately 1 hour. 8. Enjoy with some of remaining red wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
