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Red Cabbage with Sausage and Potatoes

Updated: Dec 28, 2020

Red Cabbage with Sausage and Potatoes
Red Cabbage with Sausage and Potatoes

Red cabbage with sausage and potatoes, a healthy farmer's dish on the table. Not a great art, you might think. But it may be a very easy dish, by paying some extra attention to the details, you get a classic with that little bit more.

Ingredients for Red Cabbage with Sausage and Potatoes:

Serves 4:

4 fresh Sausages

½ red cabbage

2 onions

1 large stew apple (eg Reinette, boskop)

2 tablespoons brown sugar

1 tablespoon currant jam

2 tablespoons

½ cup - 1 dl of red winea

dash of natural vinegar

2 cloves

4 juniper berries

fresh laurel

fresh thyme

1 lb -450 potatoes

salt and pepper



How to make Red Cabbage with Sausage and Potatoes:

Remove the sausages from the refrigerator and allow the meat to reach room temperature.

Heat a large casserole or stew containing the smalt.

Melt the fat on a low heat.

Quickly fry the onion pieces in the pan, but make sure they don't color.

A moment later add the red cabbage shreds.Peel the apple and grate the flesh. Add that too to the cabbage pot and stir everything well.

Bruise the juniper berries, so that they will soon give off more flavor. Put them together with the cloves in the tea egg. (This way the aromatics give off all their taste, and you can easily remove them from the pot later.)

Use a kitchen twine to tie a few sprigs of fresh thyme and a few leaves of laurel together and let that bouquet garni also roast over a low heat.

After a few minutes, turn up the heat a little and add the red wine.

Allow the moisture to evaporate a little while stirring and then put the heat back on a low heat.

Spoon the currant jam and the brown sugar through the cabbage, stir everything and let the dish simmer very slowly for an hour.

Finally, sprinkle a dash of natural vinegar over the cabbage and stir.

Remove the tea egg and the herb bundle.

Peel the potatoes and cook until tender in salted water.

In the meantime, the sausages are no longer ice cold, which means that they will not burst much quicker during baking.

Prick just a few holes in each sausage (three is sufficient) and season to taste with some salt and pepper from the mill

.Heat a frying pan with a knob of butter in it. Choose a pan that exactly fits the amount of sausage.

Fry the sausages on one side in the hot butter and then turn them carefully.

Place a lid on the pan, and continue to fry the sausages over a medium heat.

Serve the sausage with potatoes and fresh red cabbage with a scoop of mild mustard.

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