Sausage with Braised Cabbage and Apples
Recipe: #38251
February 28, 2022
Categories: Pork Sausage, Apple, Cabbage, New England, Sunday Dinner, more
"Served with a crusty bread this dish is a meal unto itself."
Ingredients
Nutritional
- Serving Size: 1 (326.3 g)
- Calories 448.2
- Total Fat - 35.1 g
- Saturated Fat - 11.5 g
- Cholesterol - 65.8 mg
- Sodium - 3963.4 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 4.1 g
- Sugars - 9.7 g
- Protein - 15.6 g
- Calcium - 73.1 mg
- Iron - 1.6 mg
- Vitamin C - 47 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Quarter the cabbage lengthwise, then lay each section on its side and slice down lengthwise as thinly as possible, as if you're shaving the cabbage with your knife. As you get to the outer edge of the quarter, feel free to stop if it gets too difficult to thinly cut.
Step 2
Heat the olive oil in a Dutch oven over medium-high heat. Add the sausages and cook until lightly browned all over but not cooked through, about 5 minutes. Transfer to plate.
Step 3
Add the onion and salt to the pot and cook until it begins to brown, about 8-minutes. Add the caraway, apple cider, and cider vinegar and bring to a simmer, scraping up any brown bits. Add the cabbage and apples and cook 10 minutes. Return the sausage to the pot, cover, and continue to simmer until the cabbage is tender, about 20 minutes. Add the butter and stir until melted. Serve immediately.
NOTE: Tender-sweet apple varieties includes, but not limited to - Fuji, Gala, Ambrosia, Davey, Liberty, etc. Firm-sweet apple varieties include, but not limited to - Pink Lady, Honeycrisp, Jonagold, etc...............The goal here is twofold: You want a tender sweet-apple to cook down and form a sauce, and then a firm-sweet apple to cook down and not melt into the cabbage. As long as you manage to do that, you really don't need to worry about specific varieties; all will do well here.
Tips
No special items needed.