Stewed Cabbage With Sausage
"This stewed cabbage dish hits a number of flavor notes. There’s beer, fatty sausage, and herbs. This recipe gives you an easy way to create a sausage and incorporate it with delicious and tender cabbage. It’s a great combination and a very centering meal. If you make your own homemade sausage, you can revise the flavors to your liking. But store-bought sausage would be good here too. This dish could also take some heat if you like spicy things. Add a bit of chili paste, chili oil or chili flakes. And a hint of vinegar in the cabbage would brighten up this dish as well."
NotesThis stewed cabbage with pork sausage can be paired with great medium-bodied red wines:
Cotes du Rhone Blend
Barbera
Tempranillo
Nebbiolo
Serves8
Preparation Time20 min
Cooking Time20 min
Ingredients
- 1 whole cabbage
- 14 gram red onion
- 1 cup beer
- 5 clove garlic
- 1 cup garlic powder
- 2 tablespoon caraway seeds
- 907 gram fatty ground pork
- 1 tablespoon chopped sage
- 1 tablespoon chopped oregano
- 2 cup breadcrumbs
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Mix pork with 1 tbsp of caraway, garlic powder, eggs, breadcrumbs, cheese, half the parsley, oregano, and salt and pepper to taste.
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Take 2 tbsps of mix and form a sausage. You should have at least 16 sausages.
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Fry sausages in a dry pan until crispy and brown.
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In the same pan, use the pork fat to sauté the chopped garlic and onions.
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Quarter cabbage, remove the core and chop each quarter into pieces.
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Add cabbage to the pan with the onions, garlic and cook down until tender.