Cider braised Cabbage and Sausage

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#cabbage,#sausage,#main dishI like to think of myself as an “equal opportunity eater”. There are few foods that I won’t eat (like mushy peas) but while I have my favorites, I am pretty open to just about anything.. with the possible exception of cabbage. It’s all well and good in a salad, but cooked? No thank you – which when I think about it is kind of strange since I am half scottish and half irishevidently “someone” was hiding behind the door when they were passing out  the “cabbage loving” gene. So, it’s no secret that recipes featuring cooked cabbage aren’t high on my list… in fact few have ever made the list.. except this one. Cider Braised Cabbage and Sausage. The dish was inspired by a braised cabbage side I had at The Vintage Press, a restaurant in Visalia that I visited on the Melissa’s Produce Citrus Tour. The cabbage was served as a side and  it was delicious. Tender and tangy it bore no resemblance to the watery, mushy and flavorless cabbage I’m all too familiar with. I could have happily made a meal on that cabbage… which got me thinking.. that braised cabbage was great as a side but what about as a main dish…with sausage?

#cabbage, #sausage #onedishdinner

Once home from the tour, I started experimenting, thinking this would make a great “one dish” dinner – a subject I’ve been thinking  a lot about  since as of today we are entering La Crosse season- which means games… and lots of them. So between games and our other activities,weeknights are going to be hectic once again and “one dish”  dinners become my weeknight mainstays. Dishes like  this Cider Braised Cabbage and Sausage are  a nice change from the usual rice and pasta based one dish dinners – it just needs a side of warm bread like my favorite Tuscan loaf “take and bake” from La Brea Bakery – you just bake it for 8 to 10 minutes and you have warm, freshly baked bread! The best part though? Is coming home (after being half frozen  for 3 hours watching La Crosse) to a warm fire, freshly baked bread and a cozy bowl of Cider Braised Cabbage and Sausage.

#cabbage, #sausage #onedishdinner

Cider braised Cabbage and Sausage
Prep time
Cook time
Total time
The key to this dish is to slice the cabbage very, very thin. The wider the slices, the longer it will take to become tender. You can slice the cabbage by hand or use the food processor. Depending upon how sweet your red wine is, you may not need the honey - taste the cabbage first and then decide! This dish can be made a day ahead and then gently re heated on the stove in a covered pan (I add a tablespoon or so of water) or can be re warmed in the microwave. This makes 4 - 6 servings!
Serves: 4 - 6 generous servings
  • 1 - 14 oz. package Turkey Keilbasa, sliced into ¼ inch rounds
  • 1 head red cabbage, cored and cut into ⅛ inch slices
  • 2 Granny Smith apples, peeled, cored and cut into ½ dice
  • 2 onions, peeled and cut into ½ inch dice
  • 2 cups apple juice
  • 1 cup red wine
  • 1 tsp. caraway seeds
  • 1 Tbsp. honey
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  1. Heat a large saute pan over medium high heat. Add the keilbasa and saute until browned on both sides. Remove from pan and set aside.
  2. Add half the onions and half the cabbage. Cook for 10 minutes until the cabbage has reduced in volume. Remove from pan and set aside. Add remaining cabbage and onions and cook for 10 minutes. Add the previously cooked cabbage and onion mixture back to the pan and add the apples. Add the juice,red wine caraway seeds, salt and pepper. Bring mixture to a boil and reduce to a simmer. Simmer until the cabbage is very tender and almost all the liquid is gone - about 30 minutes. If cabbage is not tender and all the liquid has evaporated, add an additional ¼ cup water and continue to simmer until the cabbage is tender. Taste and add the honey if desired and season with additional salt and pepper if needed. Add the sausage back to the saute pan to warm. Serve!



  1. says

    Interesting – I am a HUGE cabbage fan! Braised red cabbage is one of our Thanksgiving regulars (proud to say that’s one I brought to my husband’s family traditions). Adding sausage sounds like a logical next step to me… :)

  2. John Galt says

    Speaking of cabbage. I don’t know if they still have this around but years ago I had the Mongolian Pork Chop with Red Cabbage at Mustard’s Restaurant in the Napa Valley and became a cabbage convert for life. Once you have had it you never go back!

  3. says

    Nancy this is such a great recipe. we featured it on the Holiday section of

    How are things with you? Hope all is well. Last time I saw you my baby girl was still just a baby. No she’s 3 1/2 and a big sister to my new baby Eliza. Hope all is well with you and your boys.

    • says

      Awww. thanks Damaris!! Life is indeed good.. sometimes I have to pinch myself! Love seeing the updates of your family … your babies are getting so big.. and cuter by the day!! I miss those days… but it’s all good!

  4. says

    Oh yes, I’ll take a double helping of this please! I’m about three-fourths Irish and a little Scots myself so cabbage is very high on my list of food pleasures. I like it any way you cook it. Hubby on the other hand won’t touch it with a ten-foot pole :-)

  5. says

    Hubby receives my twitter updates on his phone, he showed me the one where I shared this recipe. He said we have to make it this weekend, and is really excited to try it. It looks like a fun recipe, and definitely looks fun to make! I will let you know how it comes out, hugs, Terra

  6. says

    I adore sausage and cabbage! This meal looks wholesome, satisfying and full of flavor! Your equal opportunity mentality really scored with this one!!

  7. says

    Mmmm I love cabbage and very popular here in Moscow, Russia known as Kapusta. I will be trying this one for sure, thanks for sharing. By the way, on a side note you called the sausage keilbasa? I’m just curious because in Russian it’s called Kalbasa, is this anything connected?:)

    • says

      Hi John, Yes and no I think! “Keilbasa” is sort of a generic term used in the U.S. which refers to a cooked and smoked sausage. In Poland and Russia, I think the term is more specific – it refers to a specific sausage (and as I understand it) the type is determined by geography. A “keilbasa” sausage in one part of the Poland would be different from a “keilbasa” in another part of Poland! I think the same is true for Russia as well – each area/region has their own “indigenous” sausage. In this recipe I am referring to the generic U.S. variety but I think the dish would be good with just about ANY Keilbasa – hope you enjoy!!

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