This was absolutely amazing. I used 3 cups of apple cider, as I imagined apple juice would be too sweet. The chicken apple sausage was pre-cooked, so I only heated them for a minute or so before adding the onion. Our grocery store didn't have Yukon potatoes, so I chopped up some small potatoes. It was too difficult to get the sausage and potatoes out from under the cabbage, so I just left them all in there as the cider cooked off. This left the potatoes a bit soggy, but the whole meal was scrumptious. The others I was cooking for don't typically like cabbage, but they went back for seconds on this one. Will definitely make again.

I found some Chicken Apple Sausage in the freezer, and I decided to give this recipe a try. I like all the ingredients, but I didn't like them together. The sausage tasted fine, and the cabbage cooked in apple juice was different. If you know someone who doesn't like cabbage, they might be OK with this, because it really doesn't have a cabbage flavor, just a sweet flavor, yet not apple-y. However, the Yukon Golds cooked in apple juice didn't make the cut. I want potatoes to taste like potatoes, and I found the sweet flavor imparted by the apple juice to be unsettling. I probably won't make this recipe again. This review isn't a "Dear John" letter, but it isn't a love letter, either.

I did make some changes. As I didnt have enough potatoes I added some chopped apples... and when I started I thought I had apple juice in the fridge which turned out to be fruit punch (yuck). Instead of apple juice I used white wine. I think the sausage I used is the BEST tasting sausage(Aidells's). As a result of the changes, It was bursting with flavors! It was incredible. Even my toddlers had a few bites. I will absolutely make it again. In fact, my husband just purchased some sausage specifically for this recipe. :)

Tried this tonight for supper. Unfortunately I found it waaaaaay too acidic and I only used 2 cups vinegar & 1 cup juice. I even used a sweet onion and yes I caramelized the heck out of them. Even with extra potatoes, the acid was just too much. I ended up adding sugar to save the dish, and I never cook with sugar. To try to get it to mellow out I cooked it on the stove for twice the time recommended and the sausage split. I recommend cutting this recipe with some chicken stock. One of the reviewers used sweet potatoes which doesn't seem like a half bad idea.

I read the reviews, and I have to disagree. I know this is Chef John, but this was a huge disappointment. I followed this recipe to the letter, and what I ended up with tasted like meat and potatoes boiled with cabbage and water. I expected some apple flavor using the apple chicken sausage and cooking it in apple juice. The apple flavor was nonexistent, and the sausage was tough (the texture really changed), burst open (not good for presentation), and I did simmer on a low temperature. It was so bland that near the end I added some caraway seeds, more salt and pepper, and we actually used cider vinegar at the table to add some flavor. If I were to make this again, I would use more onion, and add fresh apples to the cabbage. Since the sausages picked up no flavor from the apple juice and were totally cooked anyway, I'd most likely not simmer them with the cabbage and just add in toward the end to reheat (they looked great after browning). By the way, the recipe doesn't say what to do with the garlic cloves, so I watched the video...he crushes the cloves. Sorry Chef John, this is just my opinion, but I did not consider this one of your best efforts. Doubtful I'll make again, too many tweaks to make this work for us.

Used sweet potatoes because I didn't have regular potatoes. Pretty tasty and a great use of all the cabbage I'm currently harvesting from our garden.

This recipe was wonderful. My boyfriend won't eat cooked cabbage so I shared this with my parents and they both loved it too. I'll make this in the future even if it's just for myself. One note: I didn't know what to do about garlic cloves because it didn't say so I used a garlic press and it would out great.

Only 2 reviews? Don't worry about that take my word for it. This is SO good! I've made it twice already and it is a hit! I changed a couple of things but basically stuck to the plan. I did not use the the Dijon or parsley, not needed. I did it the same except instead of cooking on the stove for 25 mins, I baked it in a covered enameled cast iron Dutch oven. I saute'd the sausages, then onions & I added a shallot with the garlic saute. Layered it with sausages & potatoes on bottom, then cabbage on top. Baked for about 45 mins covered at 375*. I thickened it before serving with whole grain organic baby rice cereal while on stove. No gluten!

I give it 5 stars because I had to modify with purple cabbage & regular potatoes instead of green & yukons. Followed the recipe as exact as I could otherwise. Cut the potatoes into 1/8ths.