Sausage with Braised Cabbage, Bacon and Caraway
This authentic German preparation needs nothing more than a roll and grain mustard to complete the meal. We prefer creamy veal Bockwurst, but any German sausage will do. Delightful with a hearty beer. If you have an attractive pan that can go from stove to table, use that and skip transferring to a platter. Bonus, the pan keeps the dish hot at table.
A favorite one dish meal.
Yield 4 servings
Ingredients
4 sausages (bockwurst, bratwurst, or polish)
4 strips bacon, chopped into quarter-inch dice
Neutral oil, such as sunflower, as needed +
1 cup chopped onion
1 1/2 pounds coarsely shredded cabbage
1 teaspoon caraway seeds
1/4 cup distilled white vinegar
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon freshly ground black pepper
| 1 | In a large skillet over medium heat, brown sausages on all sides. Remove to platter. |
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| 2 | In same skillet, add bacon and cook until just beginning to brown. |
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| 3 | If bacon does not release enough fat, add a bit of oil to pan. Add onion and cook for 8 to 10 minutes until lightly colored. |
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| 4 | Add cabbage and caraway and sauté for 3 minutes. |
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| 5 | Pour in vinegar, water, salt, sugar, pepper. Quickly bring to boil, then reduce heat to low. Add sausages, cover, and simmer for 20 minutes or until cabbage is tender, not mushy. (If using fully cooked sausages, start cooking cabbage and add the sausage in the last 10 minutes.) |
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| 6 | Presentation: transfer cabbage mixture on platter and top with sausages. Serve with mustard. |
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notes
Cabbage alone without the sausages also makes a great side dish.
