Ingredients: |
Ingredients: 2-3 lbs good Kielbasa, Knockwurst, or Bratwurst
1 large head of cabbage, coarsely chopped
1 large onion, or two medium, coarsely chopped
2-3 sweet apples, peeled/cored/diced
1/2 lb bacon
2 cup dry white wine (leftover chardonnay is perfect)
2 TBS white wine vinegar
1 tsp dill weed (dried) or 1 TBS minced (fresh)
Caraway seeds (optional)
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Directions: |
Directions:In a large, deep skillet fry the bacon until crisp, and drain on paper towels. In the bacon drippings brown the sausage over medium heat, in whole links (pierced with a fork) or in large chunks. Add the cabbage and onions, season with salt and pepper, and cook, stirring frequently, until the cabbage begins to wilt. Add the apples, white wine, vinegar, bacon (crumbled), and dill
weed (and a pinch of caraway seeds, if desired). Season with salt and pepper, if needed, reduce heat to medium low, and steam (covered) for 20-30 minutes, or until the apples are mushy. Serve with boiled potatoes, buttered pumpernickel or rye, good brown mustard, and ice cold beer or German white wine. Also good with sauerkraut instead of fresh cabbage...just add to pan after browning the onions. I love it. |
Personal
Notes: |
Personal
Notes: When I was stationed at Ft. Meade back in the 1980's, my next door neighbor was an Army sergeant married to a German gal named Gabriela. We had a lot of fun eating good food and, of course, drinking good beer. I love the way the apples give a sweet glaze to the cabbage. When no one is looking after dinner, I have been known to drink the juice right out of the skillet. It is so good.
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This recipe for Sausage and Cabbage a la Gabi is from