If you’ve ever been to Ikea, you’ll know that Sweden is famous for Köttbullar, meatballs served with a cream sauce. This recipe is inspired by this as a starting point, but channelling some of the best of British produce alongside with apples and cider playing a leading role. Serve up with the mixed cabbage and some fluffy mashed potatoes for a family meal full of comfort.
Carrots are high in carotene which is an antioxidant pigment that gives them their bright colour. Red cabbage is full of the antioxidant pigment lycopene that gives red cabbage its colour. Sprouts, love them or hate them, they're very good for you- they contain lots of the B vitamin folate.
2 packs Naked Pork sausages
2 tbsp olive oil
1 onion finely chopped
2 leeks sliced
2 carrots, peeled and diced
300ml dry cider
300ml chicken stock
2 eating apples, peeled and cubed
300ml crème fraiche
2 tbsp cornflour
1 medium red cabbage
2 tbsp olive oil
2 tbsp. grainy mustard
Slice the sausages into thirds, and cook in a casserole pan with 1 tbsp olive oil until they start to colour brown and have sealed. You may need to do this in batches depending on the size of your casserole. Now remove the pork and set aside.
In the same pan add a further tbsp. olive oil and cook off the onions and leeks until translucent which will take about 5 minutes. Add the carrots and cook for a further 5 minutes. Now turn up the heat and add the cider. Make sure to scrape off all the bits from the bottom of the pan and allow the liquid to come to the boil and reduce by about a third. Now reduce the heat and return the pork to the pan along with the chicken stock and apple cubes. Mix well and move into the oven once the contents have come to a gentle simmer. Cook in the oven at 160° for 1½ hours, stirring a couple of times during cooking.
Add the crème fraiche and simmer on the hob for a final 10 minutes before serving. If the sauce is thin, you can thicken with cornflour. [Put a couple of spoonfuls of sauce in a saucepan, mix 2 tbsp cornflour with 2 tbsp. cold water to make a paste and add to the saucepan. Mix well together then add to the casserole and leave to bubble over a low heat for a final 10 minutes].
For the cabbage stir fry, remove the core and shred the red cabbage finely. Halve the sprouts and blanche in boiling water for 3 minutes before draining well. In a large deep frying pan, heat the sunflower oil on a medium heat before adding the cabbage. After 5 minutes, add the sprouts and cook for a further 5 minutes. Add the butter & grainy mustard, and leave to cook for a final 5 minutes until the cabbage and sprouts are tender. Serve the casserole with a generous spoonful of mashed potatoes and the cabbage.