1
Preheat oven to 180°C.
2
Fry sausages with spices until cooked through, in non-stick pan. Sausages should be pretty much self-oiling ;).
3
Layer sausage with onion and cabbage head in an oven dish (approx. 2 litres).
4
Cook chili powder, tomato puree, sugar, garlic, and flour in what’s left of sausage for a minute or so, add a little oil if necessary to make a paste. Add salt & pepper.
5
Add red wine & stock, bring to boil, lower & cook for about 5 minutes, stirring.
6
Pour over dish.
7
Cover dish with tinfoil, cook for approximately 1 hour.
8
Enjoy with some of remaining red wine.

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Nutrition Facts
Serving Size 1 (474g) Recipe makes 3 servings The following items or measurements are not included below: sumac vegetable stock
Calories 589
Calories from Fat 246		(41%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 9.4g	46%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 2462mg		102%
Potassium 1164mg		33%
Total Carbohydrate 45.0g		15%
	Dietary Fiber 10.2g	40%
	Sugars 16.3g
Protein 33.0g		65%
Vitamin A 946mcg		18%
Vitamin B6 0.7mg		34%
Vitamin B12 4.0mcg		66%
Vitamin C 31mg		52%
Vitamin E 0mcg		2%
Calcium 138mg		13%
Iron 5mg		30%
detailed view... how is this calculated?

Chili Sausage Casserole