Sausage Braised with Cabbage, Bacon and Caraway

A favorite one dish meal.

This authentic German preparation needs nothing more than a roll and grain mustard to complete the meal. We prefer creamy veal Bockwurst, but any German sausage will do. Delightful with a hearty beer.
4 sausages (bockwurst, bratwurst, or polish)
4 strips bacon, chopped into quarter-inch dice
1 cup finely chopped onion
1 head of cabbage (about 2 pounds), coarsely shredded
1 teaspoon caraway seeds
1/4 cup vinegar
1/4 cup water
1 teaspoon salt
1/4 teaspoon sugar
1 teaspoon freshly ground black pepper
1 In large skillet over medium heat, brown sausages on all sides. Remove to platter.

2 In same skillet, add bacon and cook until just beginning to brown.

3 Add onions and cook for 8 to 10 minutes, until lightly colored.

4 Add cabbage and caraway and sauté for 3 minutes.

5 Pour in vinegar, water, salt, sugar, pepper. Quickly bring to boil then reduce heat to low. Add sausages and simmer for 20 minutes or until cabbage is tender, not mushy.

6 Place cabbage mixture on platter and top with sausages.

servings  use metric
original recipe yield: 4 Servings
Notes Cabbage alone without the sausages also makes a great side dish.

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