Purple Cabbage Caserole
(Centre de recherche de l'IUGM and Université de Montréal)
Story behind this recipe
This recipe was invented by my father (who is vegetarian) when he wanted to treat me and my brother to something special. We used to love the purple colour.
The sausage can be replaced by tofu and the sour cream by quark or yoghurt. Any vegetable lying around in the bottom of the fridge can also be added.
Any kind of beer can be used for the recipe, except strong beer which becomes too bitter when cooked.
1 lb (500 g) small pork-beef sausages
1/2 red cabbage
Salt and pepper to taste
1 bottle (375 ml) beer
Cut the sausage into small pieces and fry it in a large pot with a bit of oil or butter. You can pre-cook the sausage in boiling water to eliminate some of the fat. Add the chopped onions and cook until blanched (translucent). Add the chopped carrots and cabbage and stir for a few minutes. Pour in the beer, add salt and pepper and cover, simmering for 20-40 minutes. It will take less time if the vegetables are cut into smaller pieces. When the vegetables are tender, serve on a bed of rice or noodles with sour cream on the side. Watch in amazement as your children/friends/significant other dig into blue food, and love it!