Print

Cozy Oktoberfest Sausage and Cabbage: Easy Fall Dinner

Oktoberfest sausage and cabbage - featured image
Print Recipe

This quick and easy one-pot meal features browned smoked sausage and tender caramelized cabbage in a savory broth with apple and caraway. Ready in about 40 minutes, it’s the perfect cozy fall dinner that tastes like it simmered for hours.

Ingredients

Scale
  • 1 ½ pounds smoked sausage or bratwurst, sliced into 2-inch pieces
  • 1 medium head green cabbage (about 2 pounds), sliced into 1-inch wedges
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large Granny Smith apple, peeled, cored, and diced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon caraway seeds (optional)
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt, plus more to taste
  • 2 tablespoons olive oil or butter
  • Fresh parsley, chopped (for garnish)
  • Whole grain mustard (for serving)

Instructions

  1. Prep your ingredients first. Chop the onion, mince the garlic, peel and dice the apple, and slice the cabbage into 1-inch thick wedges. Slice the sausage into 2-inch pieces.
  2. Brown the sausage. Heat 1 tablespoon of olive oil or butter in your Dutch oven over medium-high heat. Add the sausage pieces in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until deeply browned. Remove the sausage to a plate and set aside.
  3. Sauté the aromatics. Reduce the heat to medium. Add the remaining tablespoon of oil or butter. Toss in the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds, until fragrant.
  4. Add the cabbage and apple. Stir in the sliced cabbage and diced apple. Cook for 5-7 minutes, stirring occasionally, until the cabbage starts to wilt and soften.
  5. Season and deglaze. Sprinkle the caraway seeds, smoked paprika, salt, and pepper over the cabbage. Pour in the apple cider vinegar and chicken broth. Use your wooden spoon to scrape up all those browned bits from the bottom of the pot.
  6. Simmer. Nestle the browned sausage pieces back into the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, until the cabbage is tender and the flavors have melded together.
  7. Taste and adjust. Remove the lid and give everything a stir. Taste the broth and adjust the seasoning—more salt, pepper, or a splash of vinegar if it needs brightness.
  8. Serve. Ladle the sausage and cabbage into bowls, making sure to get plenty of that delicious broth. Garnish with fresh parsley and serve with whole grain mustard on the side.

Notes

For an even more authentic Oktoberfest flavor, replace ½ cup of the chicken broth with a dark lager or Oktoberfest beer. The dish tastes even better the next day—make it ahead and reheat gently. If the cabbage releases too much water, remove the lid for the last 10 minutes of cooking to let some liquid evaporate.

Nutrition

Keywords: Oktoberfest, sausage, cabbage, fall dinner, one-pot meal, comfort food, German recipe

Find it online: https://twinkletaste.com/cozy-oktoberfest-sausage-and-cabbage-easy-fall-dinner/