Last night was day two of a week without Mrs. Show Me Eats being in the house, so dinner needed to be quick and easy. Tasty would be a plus. Check, check and check.
Here’s what we had:
Braised Cabbage with Apple-Cinnamon Sausages
A suggestion card by the cabbages at The Root Cellar the other day recommended shredding cabbage and cooking it in butter and milk. Milk and cabbage, frankly, sounds pretty gross. But the card promised it was “kid friendly,” and “there’s never enough!” It was so earnest and hopeful I grabbed a cabbage and decided to give it a shot. I was glad I did.
4 Apple-Cinnamon Sausages (from Swiss Meats – thanks, Jamie and Chris)
2 heads of cabbage, shredded thinly (sounds like a lot, but trust me, you’ll want it)
1 T butter
1 cup whole milk
Salt and pepper to taste
Place sausages on a griddle or cast iron pan and brown over medium heat, rolling them every few minutes. Meanwhile, melt butter in a good-size pot and when hot, toss in the cabbage, stirring to coat. Cook over medium heat until wilted, about three minutes. Add milk, cook down another five minutes and then toss the sausages on top of the cabbage, where they will finish cooking – five more minutes. Salt and pepper to taste.
To serve, place two cups of cabbage on a plate and top with a sausage. On a weekend some potato cakes or spaetzle would have been nice. We just had bread.
We – the four year-old and I – shredded the cabbage the day before to maximize speed on the following weeknight. The whole thing came together in under 30 minutes. The cabbage was rich and sweet and surprisingly deeply flavored. This is a dish even cabbage-haters could warm to; both kids loved it.