This German influenced Cider Braised Cabbage and Sausage recipe is a terrific one dish dinner that's ready in under an hour. Flavored with apples and cider, it's ideal for busy weeknights when you need something that's warm and comforting.
I 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 irish... evidently "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?
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.
Erika {In Erika's Kitchen} 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... 🙂
Nancy says
Hi Erika.. Saw your cabbage in pork fat... I think I am becoming a convert... going to have to try that next.....
Amanda says
Its beautiful Nancy!!!
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!
Nancy says
I love Mustard's - haven't been there in YEARS.... hmmm.. now I have to see if I can track down a recipe for that....
damaris @Foodie says
Nancy this is such a great recipe. we featured it on the Holiday section of Foodie.com
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.
xoxo
Nancy 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!
Lana @ Never Enough Thyme 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 🙂
Nancy says
Definitely thing our husbands would get along great :-)!
Madonna/aka/Ms. Lemon says
This sounds wonderful and comforting. I am putting this on my menu for next week. Does the pan get covered with a lid or not? Does it matter?
Nancy says
Hi Madonna!
Definitely comforting... you can leave the lid on... need to go back and clarify that in the recipe!!
aida mollenkamp says
Oooh, my father would have loved this for his birthday yesterday!
Nancy says
Wish him a belated Happy Birthday from me!!!
Terra 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
Nancy says
Hi Terra,
That is so sweet! I truly hope you both enjoy it!!!
Julia says
I adore sausage and cabbage! This meal looks wholesome, satisfying and full of flavor! Your equal opportunity mentality really scored with this one!!
Paul says
So where is the cider?
Nancy says
Hi Paul!
Whoops! Recipe should read "apple cider OR apple juice! Thanks for catching that!!!
John Brace 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?:)
Nancy 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!!