Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Sausage with Red Cabbage and Apples

By Laraine Perri October/November 2017 Issue
photo: Scott Phillips

Servings: 6

Fully cooked sausages are a great choice for speedy weeknight dinners. Pair them with red cabbage braised in beer plus vinegar, cloves, and red currant jelly for your own mini Oktoberfest.

Ingredients

  • 3 Tbs. olive oil
  • 1 medium yellow onion, thinly sliced
  • Kosher salt
  • 1/2 head red cabbage, thinly sliced (about 6 cups)
  • 1 large Granny smith apple, peeled and chopped
  • 2 oz. (4 Tbs.) unsalted butter, cut into pieces
  • 1/4 cup lager-style beer
  • 1/4 cup red currant jelly
  • 1/4 cup red wine vinegar
  • 1/8 tsp. ground cloves
  • Freshly ground black pepper
  • 4 bratwurst, knockwurst, or other cooked sausage of your choice
  • Mustard, for serving (optional)

Nutritional Information

  • Calories (kcal) : 580
  • Fat Calories (kcal): 420
  • Fat (g): 47
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 95
  • Sodium (mg): 1030
  • Carbohydrates (g): 29
  • Fiber (g): 3
  • Sugar (g): 19
  • Protein (g): 13

Preparation

  • Heat 2 Tbs. of the oil in a large skillet over medium heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes. Stir in the butter, beer, jelly, vinegar, cloves, 1 tsp. salt, and a couple of grinds of pepper. cover and cook until the cabbage is tender, about 10 minutes.
  • Meanwhile, heat the remaining 1 Tbs. oil in a medium skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and heated through, 6 to 8 minutes. Serve the cabbage with the sausages and some mustard on the side, if you like.
Read Reviews (4)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews

  • momsstuffing | 11/11/2017

    Delicious! Very easy and great flavor. Served with browned & braised bratwurst and baby potatoes. 1 pot, 1 pan and a yummy dinner.

  • jobspeak | 10/01/2017

    Very good and easy recipe. I used ground allspice instead of clove, but I think either would still give the flavor you want. Grilled the brats (fully cooked Bararian style - Trader Joe's) and served with buttered spaetzle and homemade applesauce. Delicious way to welcome fall!

  • User avater
    Amy | 09/25/2017

    We thought this was great. I didn't use quite that much oil, and used a different jelly, but all in all a very good Autumn recipe.

  • user-1087093 | 09/22/2017

    This was fantastic- we pretended we were in Austria/Germany tonight and it was right on. I always like to try a new recipe true as it's written- I did have to use grape jelly as I didn't have current jelly- but I stayed with the recipe as written. It was delicious. We used a german type sausage from Whole Foods- grilled it- and we also served roasted small red potatoes (tossed with olive oil, garlic powder, thyme). We aren't necessarily big eaters, but three of us pretty much polished it off!
    Thanks for a great recipe. It will go into the rotation- really easy to make this any time of the year. And certainly a very easy weeknight dinner. (think you might have non-cabbage eaters?? go for it!)

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?