Hello again. It's been almost exactly two years since my last post. I'd like to pretend like I've been doing amazing things, but I've just been raising children.
The recipe that inspired me to type this while it was simmering is actually one of my 3-year-old son's favorites: Beer Braised Cabbage and Sausages. (Yes, the alcohol evaporates, and no, he doesn't sleep amazingly well after eating this for dinner.) Don't use any other beer but Pabst Blue Ribbon. If you don't want to drink the other five (or 11, or 17, if that's how you roll), you can send them to us.
This meal comes together in about a half an hour, including the chopping/slicing and searing the sausages. The apple cider vinegar and the honey are both essential to bring out the tartness and sweetness of the cabbage. Sometimes I put a sliced apple in with the cabbage mixture (add with the onion) but it's not essential.
This is truly a weekly meal in our household. It reminds me of a snowy, winter night in Bavaria, and honestly, what's better than that?
Beer Braised Sausages and Cabbage
2 packages fresh sausages (Sweet or Hot Italian, Bratwurst, your choice)
1 medium red cabbage, cored and sliced into shreds
1 onion, sliced into half rings
a glug of apple cider vinegar
12 oz Pabst Blue Ribbon beer
a drizzle of honey
3 tablespoons olive oil, divided
Salt and pepper to taste
Crusty bread for sopping (not necessary, but why not?)
In a large skillet over medium high heat, sear the sausages in 1 tablespoon of olive oil until browned on both sides. Remove the sausages from the pan and add the 2 tablespoons of olive oil, cabbage, and onion to the skillet. Stir until the cabbage wilts, 5-7 minutes. Add the cider vinegar and honey and stir. Salt and pepper to taste. Create nests in the cabbage mixture and place the sausages evenly around the pan. Pour in the beer, cover, and let come to a boil. Turn heat down to medium and let sausages cook, 15-20 minutes, until no longer pink in the center. You will need to cut one open to check. Sausages will take on a pink hue, so be sure to check internally for doneness. Serve two sausages with a pile of cabbage and enjoy.