Braised Cabbage with Sausages and Apples
This one pot dinner is warming and pairs well with a pot of cooked beans, pan of warm spaetzle, or boiled buckwheat or barley.
Ingredients
4-6 sausages, any variety
1 head green or napa cabbage, cut into wedges leaving the core intact
1 onion, sliced thinly
6 cloves garlic, sliced thinly
1 cup white wine or hard cider
10 sprigs thyme (optional)
5 sprigs sage (optional)
2 cups water or stock
3 tart apples, peeled and cut into chunks
Method
- In a large, wide pan heat a glug of neutral oil over medium heat and sear the sausages until brown on all sides
- Remove from the pan and sear the cabbage in the sausage drippings
- Remove from the cabbage from the pan and set aside
- Add the onion, garlic, wine, and herbs with a big pinch of salt and black pepper to the pan scrapping up any browned bits on the pan
- Cook until the wine is reduced by half
- Add the cabbage, sausages, and apples back to the pan and then top with the stock
- Bring to a boil, reduce to a simmer and cook until the sausages are cooked through and the cabbage is meltingly tender (about 20 minutes) adding more water or stock as needed
- Taste and adjust the seasoning as desired and serve
