Imported from Instagram

Friendsmas: Braised Red Cabbage, Battered Parsnips, and Bacon Jam Sausage Rolls

Name: Friendsmas: Braised Red Cabbage, Battered Parsnips, and Bacon Jam Sausage Rolls
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: British
Ingredients: Red cabbage; Onion; Apple; Vinegar; Sugar; Wine or water (A splash; use wine or water.); Ground cloves (Schwartz; cloves are mentioned for the cabbage, and a pinch is specified for the bacon jam.); Cinnamon (Schwartz.); Parsnips (Boiled and cooled before battering, according to the transcript.); Flour; Cold sparkling water (Cold; used to make the batter.); Garlic granules (Schwartz; used in the batter.); Dried thyme (Schwartz; used in the batter and bacon jam.); Oil for frying (Amount not given; needed for frying the battered parsnips.); Salt (Season immediately after frying; amount not specified.); Bacon (For the sweet and smoky bacon jam.); Thyme (Schwartz; source specifies thyme for the bacon jam, without clarifying whether it is dried.); Sausage rolls (The source names the sausage rolls but does not specify the pastry or sausage ingredients.); Egg wash (For brushing the sausage rolls before baking; source does not specify an amount.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A festive trio of sides: sweet-sharp braised red cabbage with cinnamon and cloves, crispy garlic-thyme battered parsnips, and sausage rolls filled with sweet-smoky bacon jam. The source gives ingredient names and brief method cues but no quantities, so the dishes cannot be prepared precisely from this extraction alone.

6 servings120 minBritish

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Ingredients

Red cabbage
Onion
Apple
Vinegar
Sugar
Wine or water (A splash; use wine or water.)
Ground cloves (Schwartz; cloves are mentioned for the cabbage, and a pinch is specified for the bacon jam.)
Cinnamon (Schwartz.)
Parsnips (Boiled and cooled before battering, according to the transcript.)
Flour
Cold sparkling water (Cold; used to make the batter.)
Garlic granules (Schwartz; used in the batter.)
Dried thyme (Schwartz; used in the batter and bacon jam.)
Oil for frying (Amount not given; needed for frying the battered parsnips.)
Salt (Season immediately after frying; amount not specified.)
Bacon (For the sweet and smoky bacon jam.)
Thyme (Schwartz; source specifies thyme for the bacon jam, without clarifying whether it is dried.)
Sausage rolls (The source names the sausage rolls but does not specify the pastry or sausage ingredients.)
Egg wash (For brushing the sausage rolls before baking; source does not specify an amount.)

Steps

1
For the braised red cabbage, combine the red cabbage, onion, apple, vinegar, sugar, a splash of wine or water, cloves, and cinnamon. The source does not give quantities or specify how the ingredients are cut.
2
Braise the cabbage mixture low and slow until soft, glossy, and sweet-sharp. The source does not specify a temperature or duration.
3
Boil the parsnips and allow them to cool, as described in the transcript.
4
Make a batter with the flour, cold sparkling water, garlic granules, and dried thyme. The source does not specify proportions or batter consistency.
5
Coat the cooled parsnips in the batter.
6
Fry the battered parsnips in hot oil until golden and crispy. The source does not state the oil temperature or frying time.
7
Season the parsnips immediately after frying.
8
For the bacon jam, cook the bacon with onion, sugar, vinegar, thyme, and a pinch of ground cloves, reducing the mixture until jam-like. The source does not specify quantities or cooking time.
9
Spread the bacon jam in a thin layer on the sausage rolls.
10
Roll the sausage rolls and brush them with egg wash.
11
Bake until deeply golden. The source does not specify an oven temperature or baking time.

Notes

The source provides three brief recipe outlines without measured quantities, serving yield, most preparation details, or precise cooking times and temperatures. Sausage-roll pastry and sausage details are not listed. Nutrition and gram weights cannot be calculated without ingredient amounts.