Sausages and Ham with Red Cabbage

A Suffolk recipe which dates from 1823. Crusty brown bread (preferably home-made) and butter go well with this supper dish.


  • 3 lb ( kg) red cabbage, very finely chopped
  • ¼ lb (120 g) gammon slices, cut in 1 inch (2.5 cm) strips
  • 2 tablespoons (30 g) butter
  • cups (3 dl) good stock
  • 1 teaspoon lemon juice
  • 2 tablespoons castor sugar
  • 1 lb (½ kg) pork sausages
  • 1 teaspoon salt
  • ¼ teaspoon white pepper


Put the cabbage in a casserole with the gammon, butter, stock, lemon juice, seasoning and sugar and bring to the boil. Then simmer gently, closely covered, for 3 hours in a slow oven, 300°F (160°C, Gas Mark 2).

Remove the casserole from the oven. Stir the cabbage well and check the seasoning. Most of the stock should have been absorbed. Before the cabbage is ready, fry the sausages. Heap the cabbage on a dish, stand the sausages against it and serve.