Merguez casserole with Savoy cabbage

I was inspired by a recipe shown on a BBC show (the original recipe is Quick sausage casserole with Savoy cabbage pesto and you can find it on )


1 Savoy cabbage

olive oil

5 merguez (spicy lamb-beef sausage originally from the Magreb area)

1 chopped onion

3 pressed garlic cloves

1 chopped carrot

1 diced selery stalk

1 can of borlotti beans

50 ml white wine vinegar

25 gr sugar

50ml white wine

200ml concentrated chicken stock

2 bay leaves

flatleaf parsley

50 gr Parmiggiano Reggiano

50 gr pine nuts

150 ml olive oil

2-3 slices white breat

lemon zest

salt and pepper.

First of all we prepare kind of a cabbage pesto. Take 1/4 of the cabbage and chop it.

In a blender mix it with the Parmesan, the pine nuts and the olive oil and 1 third of the garlic.

Put aside the pesto you obtained after you seasoned it with salt and pepper.

In the blender mix another 1/4 of the cabbage with the bread, the parsley and the lemon zest. Put aside as well.

Heat the oil in a casserole. Add the merguez and fry until golden. Remove them and put the aside.

Add carrot, celery, onion and garlic. After 5 minutes add the beans, the vinegar and sugar and bring it to boil.

Now you can reduce the heat and simmer for another 5 minutes.

Add the wine, the broth and the bay leaves. Add the sausages and the sliced rest of the cabbage. Stir well and bring the mix to boil again. Then lower the heat and simmer of another 10 minutes.

In the meanwhile preheat the oven on the grill setting at 190°C.

On the top of the casserole spread the pesto over. On the top add the breadcrumb mix. Sprinkle over with olive oil and put into oven. When you have a nice golden crust it is ready to be served. Enjoy!OLYMPUS DIGITAL CAMERA



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