Tuesday, November 23, 2010

braised cabbage and sausage

this recipe was common growing up. i hadn't had it in quite sometime and decided on a whim to make it. it brought back some great food memories. this recipe yielded a ton of servings (at least 6) so half it if you don't want to be eating it for 3 days.

1 large cabbage, sliced
2 pounds of organic sausage, your favorite
1/2 medium onion, sliced
1/3 cup of apple cider vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons of caraway seeds
1 tablespoon of raw honey (optional)
olive oil
salt & pepper

brown the sausages in 2 batches over medium-high heat. while they are cooking, prep your cabbage, onion, and other ingredients.

don't forget to remove the core from the cabbage

in a small glass bowl, whisk together the vinegar, mustard, honey, caraway seeds, honey and salt & pepper.

once all the sausages are cooked and set aside, add a little more olive oil to the pan and dump the cabbage and onions in. keep the heat medium-high and let the cabbage start to wilt. be patient with it and keep it moving. it will take 5-7 minutes for it to look like this:

when the cabbage has wilted by about a third, add in the vinegar mixture. this liquid will help the cabbage wilt a little more. make sure to scrape up and brown bits of the bottom of the pan. let this start to simmer and add back in the browned sausages.

bury some of those sausages in the cabbage mixture, cover and let it simmer for 7-10 minutes. i served it with roasted baby carrots and red bliss potatoes.

No comments: