Main Courses

Beer-Braised Red Cabbage with Sausage

If you are into Theme Dinners, you have one last weekend to cook something “Oktoberfest-y” for your family and friends, but really, this is good any time of year.

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Beer-Braised Red Cabbage with Sausage

Serves 4

1 tablespoon oil

4 bratwurst  sausages, cut crosswise into halves or thirds

1/2 medium head red cabbage, finely sliced

1 onion, thinly sliced

1 red apple, grated

1 teaspoon mild curry powder

1/2 bottle clear beer, such as lager or pilsner

1 Tablespoon sugar

1/2 teaspoon salt (divided)

2 – 4 tablespoons apple cider vinegar (to suit your taste)

freshly ground pepper

Heat oil in large deep pan over medium heat and cook sausage, taking care to brown all sides.   Remove sausages from pan and set aside.

To same pan, without cleaning, add onion, sprinkle with 1/8 teaspoon salt and  cook over medium heat until beginning to brown.  Add cabbage and apple.   Season with 1/4 teaspoon salt.  Cook over medium heat, tossing regularly with tongs to wilt cabbage evenly .  There should be enough oil in the pan from cooking the sausages to coat the veggies, but if necessary, add a bit of oil.

Stir in curry powder, toss for another minute.

Add beer, sugar and 1/4 tsp salt.  Once liquid starts to boil, reduce heat to low, give another stir, cover and let simmer for about 20 minutes, stirring occasionally, until the cabbage is tender.

Add sugar and 2 tablespoons of the vinegar.  Taste and add more vinegar by tablespoon until you get the “tang” you like.   (We prefer a less vinegary dish,  so I use only 2 tablespoons).

Nestle cooked sausages into the cabbage and cover.  Increase heat to medium- high for a minute or 2 to heat the sausages.  Taste for salt, and add finish with freshly ground pepper.    Transfer to serving dish and serve with plain mashed potatoes, fresh veggies, buns, assorted condiments such as  pickled radishes and maybe some mustard. Oh, and if you are celebrating Oktoberfest – more beer, of course.

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