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.