Recipe by Karen Long
"My grandmother used to make this one. To pamper your budget, serve this with mashed potatoes, mustard pickle and pumpernickel bread."
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1 small head
red cabbage, shredded
apple, cored and diced
ground black pepper
kielbasa sausage, cut into 1 inch pieces
This was great and easy to make! I followed another person's advice and cut my cabbage into chunks instead of shredded (would do that again!). I used 1 1/2 tsp. salt instead of 3, and thought 1 1/2 was perfect. I also prefer sliced onions instead of chopped. The apple cooked so much that it became mushy, so next time I will add it to the onions when I cook them. My family thought it needed more sausage, so next time I think I'll add another lb. The recipe sure did taste great, and was perfectly complimented by mashed potatoes and rye bread. Thanks for the recipe!
It was just ok. Something different on a weeknight. Mustard is a must to pull the flavors together. I ended up mixing it with everything on my plate. Served with roasted garlic mashed potatoes. If I decide to make this dish again, I think I would add some bacon to add to the flavor.
This is now my favorite recipe. I use whatever cabbage I have on hand and it is always good. I did end up cutting the salt in half, and I love salt! We eat it with potatoes on the side, covered in the extra juice. Thanks for a fantastic recipe.
Better give this 5 stars, because my husband informed me that he wants to have this for breakfast, lunch and dinner from now on. I took the great advice of others and made just a couple of minor adjustments. I had a fairly large head of cabbage, so I doubled the recipe. But I, too, reduced salt. I added about 1 tsp. of caraway seed (really "makes" it)! Also, I used a large green apple, unpeeled and diced. I would use more apple next time. I added the apple when I put the cooked onions into the pot of cabbage. I used homemade broth instead of water, which added more flavor, and since I doubled it, there was lots of good juice to pour over our baked potatoes. Oh, and I used more vinegar. Delish!
FAB-U-LOUS!!! We used fresh polish sausage instead. I cooked it most of the way along with the onions and then added it all to the cabbage to finish cooking. I think the salt amount depends on your sausage. We ate it over mashed potatoes and it was GREAT! My German hubby loved it, too!
I used normal cabbage instead of red one as I had it on hand. I omitted onion as I did not have it. It still tastes good and my German husband LOVES this! Next time, I would reduce salt and add some more apple. Thanks for the great recipe.
Mmmm made this with regular sausages as we don't have any smoked and added the apple at the end to try and save the texture of it as suggested by another reviewer. The sausage, once sliced, fried and added to the 'kettle' (pan with lid), tated devine. But sadly the apple didn't hold it shape as planned but then I don't think was a bad thing at all as it gave a sweetness to counteract the sour lemon throughout the dish. I also used cider vinegar as that what we had. Let's just say that when our veg box gave us another red cabbage this week, I've gone out and bought some sausage to make this again. Yum!
I am VERY surprised by how much I liked this recipe. We only chose to make it because our CSA gave us red cabbage and we had to pick a recipe to make (not being big cabbage fans). Anyway, my husband and I thought it was delicious (although I liked it more than he did). Couple of adjustments based on what we had and one shopping mishap: linguica instead of kielbasa. Sauteed the linguica in butter, and then sauteed the onion in those pan drippings. Replaced lemon with fresh lime juice. Used balsamic wine vinegar + distilled vinegar in place of white wine vinegar (we were out). Also, added more vinegar (added to taste), and reduced the amount of salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Smothered in Red Cabbage
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 355
** Calories from Fat: 246
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