Polish sausage turns red cabbage into a spicy, meaty casserole, perfect for making ahead and reheating.

The long slow cooking allows the cabbage to caramelise slightly in the sausage juices, making it especially delicious.

1 small red cabbage, or 1/2 large red cabbage, sliced

1 cooking apple, peeled, cored and chopped

1 medium onion, peeled and sliced

2 cloves garlic, peeled and crushed

freshly grated nutmeg

ground cinnamon

ground cloves

2 tbs soft brown sugar

280 g (10 oz) Polish Kielbasa sausage, or any spicy sausage, sliced

3 tbs red wine vinegar

salt and pepper

1. Pre-heat the oven to Gas 1 (150C) 300f

2. Layer the onion, apple, and cabbage in an ovenproof casserole with a lid.

3. Season each layer with the spices, salt and pepper and crushed garlic. (I used about three teaspoons of cinnamon, half a teaspoon of cloves and a third of a nutmeg in total.)

4. Sprinkle with the brown sugar. After the vegetables, put a layer of sliced sausage. Continue to the top of the casserole ending with sausage.

5. Sprinkle the vinegar over. Cover with a double layer of foil and replace lid.

6. Bake slowly for 2 - 3 hours stirring once.

7. Serve with jacket potatoes which have been baked in the oven at the same time as the cabbage.

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