Sausage Smothered in Red Cabbage

Sausage Smothered in Red Cabbage

Karen Long 0

"My grandmother used to make this one. To pamper your budget, serve this with mashed potatoes, mustard pickle and pumpernickel bread."

Ingredients 1 h {{adjustedServings}} servings 355 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 2297 mg
  • 92%

Based on a 2,000 calorie diet

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  1. Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
  2. In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.
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Reviews 119

  1. 143 Ratings


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!


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.

Happy Cookah

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!