Caraway Cabbage With Sausage and Potatoes
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 6 bowls, 6 serving(s)
Categories
- Main Course
- One Dish Meal
- Austrian
- European
- Skillet
- Beginner Cook
- Easy
Dietary
- Egg-free
Allergens
- Mustard
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind.
Hands-Free Mode Off
Equipment
Large skillet, small skillet, lid
Ingredients
- 4 tablespoons light butter
- 1 slice turkey bacon, chopped
- 1 medium onion, thinly sliced
- 1 medium green cabbage, chopped
- 4 medium potatoes, sliced
- 4 -5 leaves red cabbage (for color) (optional)
- 4 tablespoons vinegar (red wine or cider)
- 1/2 cup reduced-sodium fat-free beef broth
- 2 tablespoons caraway seeds
- 1 lb low-fat sausage (alligator and pork or other low fat)
- 1/4 cup mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
In a large skillet, heat the butter and bacon.
Add the onion, potato and cabbage and cook until cabbage is wilted.
Add the caraway, vinegar and stock.
Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
While simmering, lightly brown the sausage in another small skillet.
Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
Stir in the mustard and season with salt and pepper.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
