We live in the eastern side of the Netherlands. The distinction is a bit silly when you realize the west, even the farthest edges of it is only a couple hours away, but it’s an important distinction. We’re not as hip as Amsterdam or Rotterdam. We’re not as important as the Hague. But we are just a grey and rainy and generally miserable as far as the weather is concerned. That sounds a bit like all the pain none of the glory. Not intended. Life is good here. That’s especially true when you’ve hit on a yummy recipe to get you through the cold damp months.
Good friends of ours make a version of this recipe that I really enjoyed on a visit. I added the carrot, apple, and sage. There are versions out there with beer. It’s probably plenty good but perhaps a bit too juicy for my taste. I also prefer a fresh sausage where the meat is still raw to a smoked sausage. Fresh sausage seems to be less salty and it allows the flavors of the veg to really shine. I use what’s called “spitskool” here. It might be called spring or pointed cabbage in the States, I’m not sure. It’s a very tender, pointy shaped cabbage that tastes great raw, too. Pumpkin (my two and a half year old daughter) loves to eat it as I’m preparing it to cook!
This recipe can be on the table in about 45 minutes, which makes it a good weekday recipe for us. If you have a mandolin (veg slicer) and grater, it’s easy peasy. I use a slicer that my mom bought in Germany 30 years ago or so and it’s still fantastic. Get out the slicer to slice the onions and cabbage as you go. Then switch over to the grader for the carrot and apples. Everyone in our family enjoys this one – so much so that if I want to have left overs, I’m better off leaving it in the pot!
Without further ado…
Cabbage & Sausage Pot
2 tsp cooking oil
400 g (3/4 lb) fresh sausage
1 head cabbage (spitskool)
1 large carrot
1 apple (half sweet)
1 ½ tsp dry rubbed sage
1 Tbsp mustard
- Cut the onion in quarters and then thin slices. Saute over medium heat until soft.
- Add the sausage to the onions in small pieces, like mini-meatballs. For sausage in a casing, pinch off and pull out pieces. Add directly to the pot. Move sausage gently to brown evenly.
- While the sausage is cooking, slice, rinse, and add cabbage.
- Grate and add carrot and apple.
- Add sage and mustard. Stir gently to mix everything through. The vegetables should give off enough moisture to help blend the mustard.
- Cook over medium-low heat until cabbage is wilted and sausage is cooked through, 15 minutes or so.
- Serve warm. Tastes great with bite-sized potatoes boiled, oiled, seasoned, and broiled until the skins are crispy.