Grilled Sausages and Braised Red Cabbage

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Comfort food is popular any time of the year, but never more than when freezing temperatures and bad weather combine to keep us inside.

Because it's been bitterly cold in much of our country this winter, dishes that warm the palate as well as the spirit have been a recurring theme for many cooks when entertaining.

Pan-grilled sausages served with braised red cabbage and apples definitely falls into this category.

Robust and hearty, this soothing duo is simple, fast, and inexpensive to prepare. Thinly sliced red cabbage, chopped onions and diced Granny Smiths are quickly sauteed, then braised for about 10 minutes in a mixture of cider, vinegar and sugar. Crushed fennel seeds add an unexpected but delectable touch to the dish. Stove- top grilled (or pan-fried) kielbasa sausages offered with grainy Dijon mustard make a perfect accompaniment to the deep red cabbage melange.

Add some creamy mashed potatoes to the plate, and make your favorite brownies for dessert, and you've got a menu guaranteed to comfort your guests!

Grilled Sausages and Braised Red Cabbage with Apples

Serves 5 to 6.

1 head red cabbage (2 to 2 1/4 pounds)

1 Granny Smith apple

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons canola oil, plus extra for cooking the kielbasa

1 cup chopped onion

1 tablespoon sugar

3 tablespoons cider vinegar, plus more if desired

2 teaspoons crushed fennel seeds

1 1/2 teaspoons Kosher salt

2 cups apple cider

Freshly ground black pepper

2 tablespoons chopped flat leaf parsley

1 1/2 pounds kielbasa sausages, halved lengthwise (see note)

Country Dijon mustard

Quarter and core cabbage, then cut each quarter crosswise into 1/4-inch wide strips. You should get 8 to 9 cups. Quarter and core unpeeled apple, then cut into 1/2-inch dice.

Heat butter and oil in a large, heavy skillet set over medium heat. When hot, add cabbage, apples and onion, and saute, stirring, until just starting to soften, 5 to 6 minutes. Add sugar, vinegar, fennel seeds, salt, and cider. Bring to a simmer then reduce heat, cover, and cook until cabbage and apples are very tender, 10 minutes or more. Taste and add more salt if needed and season with pepper. If you want cabbage to have a slightly tarter flavor, stir in 1 to 2 teaspoons additional vinegar. (Cabbage can be prepared a day ahead; cool, cover, and refrigerate. Reheat in a large skillet over medium heat, stirring constantly.)

To cook sausages, lightly oil a stovetop grill pan or a heavy skillet, and place over medium high heat. When hot, add sausages and cook until browned lightly on both sides and hot all the way through, about 5 minutes. Serve sausages with mustard and with red cabbage and apples. Sprinkle cabbage with parsley.

Note:

Turkey kielbasa sausages, which are lower in fat, work well in this recipe

 

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Grilled Sausages and Braised Red Cabbage with Apples Recipe

(c) 2010 Betty Rosbottom Recipes