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| GERMAN-STYLE SAUSAGE AND CABBAGE | |
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2 tbsp. vegetable oil 2 sm. heads green cabbage, about 1 lb., cored and shredded to make about 6 c. 1 c. chopped onion 1 lg. clove garlic, crushed 1 lb. smoked sausage links 1 tbsp. Dijon mustard 1 tbsp. cider vinegar Salt and pepper to taste In a 12-inch skillet over medium heat, heat oil and add cabbage, onion, and garlic. Cook 8 minutes or until tender. Add sausage and cook about 4 minutes until sausages are heated through and vegetables are tender. Stir in mustard, vinegar, salt, and pepper. Cook 1 minute longer. Makes 4 servings. NOTE: Turkey sausage may be substituted. | |
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recipe reviews #136700
Jaime Halas (Illinois) says:
I completely concur with the above EXCELLENT review. The dish is so simple but really, really satisfying.
For more depth of flavour, I browned all of the sausage, removed them, and then used the renderings for sauteeing all of the veg.
I upped the quantity of garlic and sausage, and lengthened the cooking times to ensure the all of the cabbage was completely cooked.
Warm slice of bread and a cold German beer, you'll be all set!
For more depth of flavour, I browned all of the sausage, removed them, and then used the renderings for sauteeing all of the veg.
I upped the quantity of garlic and sausage, and lengthened the cooking times to ensure the all of the cabbage was completely cooked.
Warm slice of bread and a cold German beer, you'll be all set!
#136878
Sandra mulhall says:
Excellent. My husband absolutely loves this.
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Here's a tip, add about 2-3 minutes to all the times, example: initial cook is 10-11 minutes and after you add the sausage cool 7 minutes, after the spices cool another 3-4 minutes. Temp should be low-medium, stir often.
I highly recommend ! Thank you!