Friday, November 19, 2010

Slow cooker cabbage with apple, sausage and caraway

I love this, LOVE  this! We cook this several times each winter and it is heaven to come home to after a cold walk in the woods or an afternoon working in the garden. It tastes quite Germanic to me although I can't remember eating this specific dish in my three years living there. You really should try this, ideally with a mountain of buttery mashed potatoes. Yum!

Ingredients for 4:

1 medium head cabbage, coarsely shredded. I like this with Savoy or white cabbage.
1 cooked, smoked pork sausage (e.g. Mathesons), chopped into 'pennies'
or 6 Bratwurst, pre-browned in a frying pan/skillet
or 6 good-quality British-style pork sausages, ideally containing apple
1 large onion, sliced
1 tbsp grainy mustard
1 tbsp honey
50-60 ml/ 1/4 cup apple juice or apple sauce
1-2 tsp caraway seed
1/2 tsp salt, ideally celery salt
salt and pepper to taste.


Combine all ingredients and cook on Low for 8-10 hours.


Autumn bliss on a plate. The sweetness of the apple juice counters the slightly sulphuric cabbage and everything turns out beautifully. If you use the Savoy, the cabbage retains some texture. There's quite a lot of juice usually which soaks into the mashed potatoes. Also handy to know that the vitamin C in the cabbage has nowhere to go as very little evaporates so this is fairly healthy.


  1. Oh my, this sounds soooooo good. My kind of meal and especially with mash! I think I know what I'm making for supper now!

  2. I am hoping to cook this tomorrow, bit worried as the cabbage and onion has nearly filled my slow cooker and I haven even added the sausages!

  3. Don't panic! It'll all cook down just fine. The cabbage collapses a bit and it steams in its own juices so it's not as crucial as with a meat dish not to overfill it. Enjoy it!

  4. Brill it is all in and been cooking away hope to eat at 430pm! With my daughter!