RecipeSausageWithCabbage

This is a great recipe if you are short on time and ideas. Frozen sausages will thaw out in a hot water bath in about 15-20 minutes. Meanwhile, get the rest of the vegies going, add the sausages, put a lid on it & walk away for a bit. This recipe was inspired from some vague notion I had of an eastern European cabbage dish. Many of my friends & customers (typically one & the same) are from that part of the world so who knows who told me about it. Have fun playing with variations of it. Let us know what you come up with!

Enjoy!

Scott

Sausage with Cabbage & Onions

Ingredients:

Several large sausages, depending on appetite

1/2 head of cabbage, sliced into thin strips

1 large onion, sliced into thin strips

Any other vegetables like radish, turnip, kohlrabi, chard, mustard greens, collard, etc. Cut as desired.

4 or 5 large cloves of garlic, chopped, minced, or crushed

3 tablespoons Dijon mustard

1 teaspoon caraway seeds

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander seed

1-1/2 tablespoons brown sugar, agave, or honey

1 cup of chicken stock

Salt and pepper to taste

Preparation:

Saute the onions in your favorite cooking oil till they are brown & nicely carmelized.

Add the garlic & cook and stir for another minute or so.

Add the cabbage and other vegies & continue to stir until the cabbage begins to soften.

Add the remaining ingredients and blend everything together.

Place the sausages on top of the vegies, cover with a tight lid and let it simmer for a 1/2 hour to 45 minutes.

Check & stir once in a while to make sure nothing is sticking to the bottom of the pan.

Add liquid as needed.