Craving a hearty, mouth-watering dish that'll transport you straight to the cozy kitchens of Germany? Look no further! This classic Sausage with Cooked Cabbage recipe is about to become your new obsession. Imagine golden-brown sausage nestled among tender, caramelized cabbage, with a hint of aromatic caraway seeds that will make your taste buds dance with joy. Whether you're looking for a quick weeknight dinner or a comforting meal that reminds you of traditional home cooking, this recipe is your ticket to culinary bliss!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 lb sausage (your choice)
- 1 medium head of cabbage, chopped
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Instructions
- Prepare ingredients by washing and chopping cabbage into medium-sized pieces. Slice onion thinly and set aside.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Cut sausage into 1-inch thick diagonal slices. Add sausage pieces to the skillet and brown them on all sides, cooking for approximately 5-6 minutes until they develop a nice golden color.
- Add chopped cabbage to the skillet with sausage and onions. Sprinkle caraway seeds over the mixture, then season with salt and pepper.
- Stir all ingredients together, ensuring cabbage is well-distributed. Reduce heat to medium-low and cover the skillet.
- Cook covered for 20-25 minutes, stirring occasionally, until cabbage becomes tender and slightly caramelized. The sausage should be fully cooked through.
- Taste and adjust seasoning if needed. Remove from heat and let rest for 2-3 minutes before serving.
- Serve hot, preferably with crusty bread or boiled potatoes as a traditional German-style side dish.
Tips
- Choose the Right Sausage: Opt for a high-quality German-style sausage like bratwurst or kielbasa for authentic flavor.
- Slice Evenly: Cut sausage and chop cabbage into uniform pieces to ensure even cooking and consistent texture.
- Don't Rush the Caramelization: Let the onions and sausage develop a nice golden color - this builds deep, rich flavor.
- Low and Slow: Cook the cabbage on medium-low heat to allow it to become tender and slightly caramelized without burning.
- Seasoning is Key: Don't be shy with salt and pepper, and the caraway seeds are crucial for that authentic German taste.
- Let It Rest: Allowing the dish to sit for a few minutes after cooking helps the flavors meld together.
- Serving Suggestion: Pair with crusty bread or boiled potatoes to soak up all the delicious juices.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
