A Classic Combo: Cabbage and Sausage

One of my favorite things to eat is any kind of sausage and sauerkraut. For example, I find it hard to resist a brat with sauerkraut when it’s available at a sporting event or summer picnic. Occasionally, I’ll have throw a ring of elk sausage in my Rival Crock-Pot with some homemade sauerkraut.

I really like that combination of sausage and cabbage. I think it’s one of the classics. Maybe that because of my northern European heritage. But maybe not. I know a lot of people who share my fondness for the two.

Recently, in one of my Chef Jeff One Byte at a Time items in the daily Herald, I featured a hearty cabbage skillet supper recipe that also contained sausage. As is the case with some of the recipes in the column, I hadn’t tried it yet but had hoped to sooner rather than later.

A couple of days after it was in the Herald, a women who exerices at my gym, Shirley Kieffer, told me she fixed the recipe and really liked it. That sealed the deal. I had to make the dish soon.

And when I did, we weren’t disappointed. Therese said it reminded her of a Pennsylvania Dutch recipe she used to make. The only changes I made to the following recipe were to slice my sausage into thin pieces and sprinkle a bit of balsamic vinegar over the dish when it was served. We also had some toasted sourdough bread on the side to sop up some of the tasty juices.

If you’re a fan of sausage and cabbage, you have to try this recipe. If you’re not, I’ll guarantee you will be after sampling it. And it’s a perfect dish to kick the winter blahs.

Hearty Cabbage Skillet Supper
2 tablespoons vegetable oil
2 yellow onions, thinly sliced
1 16-ounce package coleslaw or 6 cups finely shredded cabbage
¼ to ½ cup chicken broth
1 apple, peeled, diced
4 precooked sausages
1 teaspoon caraway seeds
½ teaspoon salt
Freshly ground pepper
Heat oil in large skillet over medium-high heat; add onions. Cook, stirring often, until onion softens. Add cabbage, ¼ cup of broth and apple. Cover; reduce heat to low. Simmer 5 minutes. Stir in caraway seeds, salt and pepper to taste. Arrange cooked sausages over cabbage. Add more of broth if needed. Cover; cook 5 minutes. Uncover; cook until broth is reduced, about 2 minutes; do not let veggies burn.
Yield: Serves 4.
Approximate nutritional analysis per serving: 241 calories, 50 percent of calories from fat, 14 grams fat, 45 milligrams cholesterol, 17 grams carbohydrates, 15 grams protein, 407 milligrams sodium, 5 grams fiber.