Mangez Québec

Grilled sausage and red cabbage casserole

12 minutes
Cooking time
30 minutes


  • 90 ml (6 tbsp.) red wine vinegar
  • 60 ml (1/4 cup) Dijon mustard
  • 125 ml (1/2 cup) vegetable oil
  • Salt and freshly ground pepper
  • 2 L (8 cups) thinly sliced Quebec red cabbage
  • 4 Polish sausages (Kielbasa, Strasbourg, cervelas or any other smoked cooked sausage), cut into 2-cm (3/4-in.) slices
  • 30 ml (2 tbsp.) butter
  • 60 ml (1/4 cup) minced scallion


Preheat oven to 100°C (200°F).

  1. Whisk vinegar, mustard, oil, salt and pepper in a small bowl till emulsified into a dressing. Set aside.
  2. Parboil cabbage for 2 minutes in a pot of water seasoned with salt and vinegar. The cabbage must remain a little crunchy.
  3. Drain and transfer to a casserole dish; cover with aluminium foil and set aside in oven. Sauté sausage in butter in a non-stick skillet until nicely browned, approximately 5 minutes. Remove excess fat.
  4. Remove from heat and lay on top of cabbage in casserole. Pour in dressing and mix well. Garnish with minced scallion. Serve hot with mashed potatoes flavoured with celeriac.
MENU Plaisirs maraîchers - 2007

produits utilisés

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