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Sausage with Braised Cabbage and Apples

Created by ForeverMama on February 28, 2022

1 1/2 pounds red cabbage (1 small head), cored, with first 2 layers of outer leaves removed
1 tablespoon olive oil
1 1/2 pounds (about 6) uncooked pork sausage, such as bratwurst or sweet Italian sausage
1 medium red onion, sliced thin
1 1/2 teaspoon Kosher salt
1 teaspoon caraway seeds

3/4 cup fresh apple cider
6 tablespoons cider vinegar
1 large tender-sweet apple (about 8 ounces), peeled, cored, and cut into 1/2-inch cubes (See Note)
1 large firm-sweet apple (about 8 ounces), peeled, cored, and cut into 1/2-inch cubes (See Note)
2 tablespoons salted butter

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.