In association with
Sausages with braised cabbage & caraway

Sausages with braised cabbage & caraway

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 5 mins Cook: 30 mins - 40 mins

Easy

Serves 4

Caraway seeds add a sweetly aromatic note to the onion cream sauce in this German-inspired sausage and mash dinner

Nutrition and extra info

Nutrition: per serving

  • kcal507
  • fat38g
  • saturates16g
  • carbs21g
  • sugars12g
  • fibre5g
  • protein18g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tsp vegetable oil
  • 8 good-quality, large pork sausages, or Bratwurst
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, halved then thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp caraway seeds
  • ½ firm, round cabbage, cut through the core into 4 wedges
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 300ml good-quality chicken stock
  • 3 tbsp crème fraîche
  • mashed potato, to serve
  • medium-hot mustard, to serve
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pkcoles
17th Oct, 2015
5.05
Love this recipe, even my kids ate every bit of the cabbage. Will be one of our regular family recipes!
ChefKittyKibbles's picture
ChefKittyKibbles
9th Sep, 2015
2.55
I seem to be the only one who was not blown away by this recipe. I followed it exactly and I found that the taste of the caraway was overpowering and I usually love this spice! Also the sauce was mediocre and watery. I imagined it tasting more hearty and onion-like. The cabbage needed a good sprinkling of salt as well. Over all, kind of lackluster and bland. I will keep looking for a better recipe.
LLT
9th Jul, 2015
5.05
This was absolutely lovely. Empty plates all round. Will Definitely be making it again.
Gadget lady
28th Mar, 2015
3.8
My family would live on sausages if I let them so having put a ban on them for a while. I decided To give them a treat by doing this dish. I used a good pork sausage. it went down a treat certainly do it again
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.