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Sausage Smothered in Red Cabbage

Sausage Smothered in Red Cabbage

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Karen Long

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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Original recipe yields 5 servings

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Nutrition

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  • 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

Directions

  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

KRANEY
60

KRANEY

6/13/2007

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!

Andij101
27

Andij101

3/21/2008

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
23

Happy Cookah

2/2/2011

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!

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