Braised cabbage is the quintessential winter cabbage dish and is so versatile - no wonder it's a classic. Red cabbage would be nowhere without it. This dish can be left for ages in the oven: it will wait for you rather than you for it. Just put the cooked vegetarian sausages in the casserole with the cabbage and keep everything o a low heat until you're ready to eat.

1 Put all ingredients, except the vegetarian sausages, in a heavy casserole, add 3 tablespoons water and mix well.

2 Cover with a lid and braise in a preheated oven at 150°C/300F/Gas 2 for 2 hours. Stir twice during the cooking time so the cabbage and shallots receive their fair share of spice and buttery juices.

3 Grill or fry the vegetarian sausages until cooked and well browned all over. If the cabbage is not quite ready yet, put them on top of the cabbage in the casserole to keep hot. Serve with a generous helping of mustard mash.

Variataions:
- add sultanas or prunes, chopped chilli and paprika and serve with tempeh.
- add sliced apples and serve with grilled goat's cheese.

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