Roasted Sausages Apples And Cabbage With Caraway Food

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

Steps:

• Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
• For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

ROASTED SAUSAGES, APPLES, AND CABBAGE WITH CARAWAY

Steps:

• Preheat oven to 450°F. Mix oil, thyme, and caraway seeds in small bowl. Arrange onion, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle 3/4 teaspoon vinegar over cabbage and onion. Roast 10 minutes. Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 15 minutes longer. Cut sausages diagonally in half. Transfer sausages, onion, cabbage, and apple to platter. Drizzle remaining vinegar over cabbage and onion and serve.

CABBAGE WITH APPLES, ONIONS AND CARAWAY

Steps:

• Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
• In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
• Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
• Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

SAUSAGES WITH BRAISED CABBAGE & CARAWAY

Steps:

• Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
• Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
• Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.

BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION, & APPLE SLAW

Steps:

• Place the sausages in a skillet and add 1/2 inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
• Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.
• While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.
• Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.
• Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
• Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.

CARAWAY CABBAGE WITH SAUSAGE AND POTATOES

Steps:

• 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.

ONE-POT KIELBASA WITH CABBAGE, APPLES, AND CARAWAY

Steps:

• In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
• Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
• Bring to boiling; reduce heat, cover and simmer for 15 minutes.
• Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
• Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.