Saturday, October 19, 2013

Cabbage with Sausage and Apples

Our local paper, The Roanoke Times, publishes a 7 day menu with a few recipes every Sunday.  I always look at it.  I sometime find something to fix. As usual, I made a few changes. Mostly because I didn't have, and didn't want to buy, a few of the ingredients.

This is a Crock-Pot recipe, so plan on starting it in the morning.  I started to make it yesterday around 3:00.  Oops.  That's okay.  We had sandwiches, peanut butter and celery and an orange.  It was delicious, but not what I was planning.  After breakfast today I started this meal.  I hate being stupid two days in a row.

Cabbage with Sausage and Apples

1 small head green cabbage, thinly sliced
1 medium onion, diced
1 large Granny Smith apple, peeled, cored and diced
1 teaspoon vegetable oil
1 clove garlic, minced
3 Tablespoons cider vinegar
1 Tablespoon brown sugar
1 Tablespoon whole grain mustard
Generous pinch caraway seeds
1 pound sausage links, quartered
1 bay leaf
pepper to taste


Spray the inside of  your slow cooker with Pam.

I always take off the outer leaves of a cabbage or a head of lettuce.  I figure multiple people have been touching it.  Cut the cabbage in half and cut out the core.  Thinly slice the cabbage and place it in you slow cooker.  I used a Crock Pot.


Peel and dice the onion and the apple and add to the cabbage. 


Add the oil, garlic, vinegar, sugar and caraway seeds.  The recipe called for whole grain mustard, but I didn't have any.


I was just going to use the Dijon mustard and then realized I had some mustard seeds.  That's whole grain, isn't it?  I added the mustard and about 1/2 teaspoon mustard seeds. Mix well.


Quarter the sausages. I used  Mozzarella Roasted Garlic Chicken Sausages from Sam's Club.  It may not be what the author of this recipe had in mind, but it was what I had left over in my freezer from a previous meal.


Place the sausages in the Crock Pot a few at a time and bring the cabbage up over the sausage.  You don't want them to dry out. Place the bay leaf on top and set the slow cooker on low for at least 6 and no more than 8 hours.  Stir several times during the time it is cooking.


Remove the bay leaf and season with pepper.

 The cabbage and apples merged into apple flavored cabbage.  Sort of like sauerkraut.  If you like German food and sauerkraut then this is your kind of meal. Perfect for an overcast and cool day.


  1. Looks like a great recipe to try with a package of beauty's we have in the freezer, except that Pat is not fond of cabbage...drat!

  2. Drat...that's supposed to read brats but spellcheck changed it or maybe it was my typing??.? Nah, must have been spellcheck's fault.