Perhaps it is my roots from the French-German region of Alsace that makes me love anything with sauerkraut and sausage. I love this slow-cooked version with apples added to add a touch of sweetness. This dish is also a great alternative to corned beef and cabbage.
Ingredients
1 head green cabbage, thinly sliced
1 onion, chopped
1 large Granny Smith apple, cored and chopped
1 teaspoon bacon grease (optional)
1 clove garlic, minced
1 bay leaf
4 juniper berries, lightly crushed
3 Tablespoons cider vinegar
1 Tablespoon brown sugar
1 Tablespoon whole grain mustard
Generous pinch of caraway seeds
1 pound smoked sausage links,cut in half (or more if you want a meatier dish)
Salt and pepper
Instructions
Spray the inside of a slow cooker with cooking spray.
Add all ingredients except sausage.
Stir well to combine. Nestle the sausage pieces into the cabbage mixture.
Cover and cook on low for 6 - 8 hours, stirring occastionally.
Season with salt and pepper and serve.
This recipe comes from The Southern Slow Cooker by Kendra Bailey Morris.
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