German-Style Red Cabbage with Sausage and Apples
Adapted from Texas the Beautiful Cookbook by Patsy Swendson
Yield: 4–6 servings
Total time: About 1 hour
• 3 T butter
• 1/2 large yellow onion, roughly chopped
• 1/2 head of red cabbage, thinly sliced and roughly chopped into 1–2" pieces
• 1 tsp whole mustard seeds (yellow, brown, or a mix)
• 2 T apple cider vinegar
• 3/4 C water
• 2 apples, cored and thinly sliced vertically
• 1 tsp kosher salt
• 14 oz sausage of your choice, if links are long cut into 3" pieces
• 1 T turbinado sugar
• 1/4 C red table wine (a blend or any other dry red wine)
1 Heat a large sauté pan over medium heat. Cook the onions until translucent, and add the cabbage and cook until it has wilted.
2 Add the cloves, mustard seeds, vinegar, water, apples, and salt. Stir well and add sausage.
3 Cover and let cook for 30 minutes, or until the cabbage is tender.
4 Uncover, add the wine and sugar, and stir well. Let simmer for another 3 minutes or until most of the liquid has evaporated.
5 Remove from heat and serve.
NOTES I grew up believing I hated cabbage (probably like a lot of people). When some finally found its way into my mouth via a salad, I owned up to the fact that yes, yes I did like cabbage... but only raw cabbage. Cooked cabbage has such a pungent odor, and I let fear dictate my eating habits into my young adulthood. Then one day I threw caution to the wind, bucked up, and ate some. And surprise, I liked it. I liked it a lot. Years later this recipe has become a favorite, both for its flavor, but also for its cost-efficiency and ease of preparation. One pot means fewer dishes to do, and fewer dishes to do is always a good thing. The pungency of this recipe during the cooking process translates surprisingly into a subtle blending of flavors while eating, strong and yet delicate all at the same time. Opt for good quality sausage, and this dish will be taken to new heights (I like to use Meyer's original Texas sausage, which you can order online if it's not available in your area). You can use any variety of apple or a combination to get a mix of sweet and sour.
ABOUT THE COOKBOOK...
Texas the Beautiful Cookbook
My parents have this cookbook in their collection, and I spent many years pouring over it and copying recipes before I finally just bought my own. Presented in coffee table book format with full-page photos, many recipes from this cookbook have become standards in my family. While there is plenty of creativity involved, it represents a good array of the traditional, regional food of Texas. And despite being several decades old, it still gets heavy use both in my own home and my family's.