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.

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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


  1. In a large, wide pan heat a glug of neutral oil over medium heat and sear the sausages until brown on all sides
  2. Remove from the pan and sear the cabbage in the sausage drippings
  3. Remove from the cabbage from the pan and set aside
  4. 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
  5. Cook until the wine is reduced by half
  6. Add the cabbage, sausages, and apples back to the pan and then top with the stock
  7. 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
  8. Taste and adjust the seasoning as desired and serve