and Cabbage

Sausage and Cabbage

Sausage and cabbage are always a good pairing. This is just such a simple dish but it’s really delicious.

Yield: 8 servings

1/3 cup vegetable oil

1 cup coarsely chopped onion

1 teaspoon minced garlic

8 cups cored and thinly sliced red cabbage

3 tablespoons red wine vinegar

1 cup water


2 pounds pork sausage (such as red wine and garlic)

LOCAL INGREDIENTS: onion, garlic, cabbage, vinegar, pork sausage, beer, mustard

Heat oil and brown onion over medium high heat. Stir in garlic and let cook for 30 seconds. Add cabbage and sauté for 10 minutes, stirring often. Add vinegar, 1 cup water and salt. Cook over low heat until liquid evaporates and cabbage is tender.

In a separate skillet, gently brown sausages. Drain and slice on an angle. Fold sausage into cabbage. Serve with beer mustard (recipe, below).

Beer Mustard

Yield: 1-1/2 cups

1/2 cup beer

1/2 cup Dijon mustard

1/2 cup whole grain mustard

Combine ingredients in a small saucepan and gently simmer for ten minutes.

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