German Genes
If you are like me and have any German genes, you may have grown up occasionally eating sausage and sauerkraut. As a kid, it was definitely not my favorite dish – mostly because I thought sauerkraut was gross.
German DNA may kick in more as you age, because now I like cabbage and sauerkraut as well as the beer that makes it taste even better. Since German heritage is celebrated more around Oktoberfest, I thought this was the perfect time to share an elevated version of this classic German dish.
In case you wondered, Oktoberfest was originally a celebration of the wedding of the crown prince of Bavaria, who later became King Louis I to Princess Therese von Sachsen-Hildburghausen, way back in 1810 in Munich, Germany. It started with a horse race, then later included an agricultural fair and eventually began to include food and beer booths. By the late 20th century, those beer booths had become large beer halls made of plywood that contain indoor seating and bandstands. The mayor of Munich taps the first keg to open the festival where nearly 2 million gallons of beer are consumed.
Nowadays, Oktoberfest is celebrated in the US, in places with large populations of German ancestry. While it is called Oktoberfest, it is actually celebrated the last 2 weeks of September and ending the first Sunday of October.
Of course, you do not need to be of German descent to enjoy a celebration of food and drink. Many US breweries like to get in on the act and create their own versions of Oktoberfest brews. And if you are a fan of Aldi, as I am, you can also enjoy many authentic German food treats during German Week.
The recipe I made in honor of Oktoberfest is an easy weeknight one-skillet meal – win, win. The dish combines the flavors and textures of cabbage, smoked sausage and apples in a delicious mustardy beer sauce.
Start by chopping half a head of green cabbage, one sweet onion, some garlic and a rope of smoked sausage. Once you are ready to start cooking the dish, you can chop up a large sweet/tart apple or 2 small ones.
Heat a combination of olive oil and a touch of salted butter in a cast iron skillet until hot and bubbly. (If you do not have a cast iron pan, a large nonstick skillet will also work.). Sauté the chopped onion until soft and translucent. Add the garlic and sauté just a bit more, then add the cabbage, along with some salt, pepper and caraway seeds. Stir that well and cook the cabbage down to about half the size it started. Continue to stir so you do not burn the garlic or onions.
After your cabbage has cooked down, throw in the cut sausage, the Dijon mustard and 3/4 cup of a nice brown or amber ale of your choosing. I chose to try a beer from a North Carolina brewery.
Stir and cook that for about 4 minutes. Then toss in the chopped apples and cook for just a bit longer for crunchy apples, or about 4 minutes for softer apples.
That’s all there is to it. You can serve it alongside a hunk of crusty bread, or even better, serve it with a German pretzel and a nice glass of beer. It is a satisfying Fall meal and a delightful nod to Oktoberfest. Prost!
AuthorMelissa JoyDifficultyBeginnerChop half a head of cabbage into 1 inch square pieces and set aside.
Dice one large sweet onion and set aside. Then mince the garlic and set aside.
Slice the smoked sausage and move to the side.
Wash, core and slice the apple and set aside.
Once all of your ingredients are ready, heat the olive oil and butter in a large cast iron skillet until nice and bubbly.
Sauté the onions in the olive oil and butter until translucent. Then add the garlic and sauté for 1 minute.
Next, add the chopped cabbage, salt, pepper and caraway seeds and stir well. Cook the cabbage down to about 1/2 the size it started, about 4 minutes. Stir often so you don’t burn the onions and garlic.
After the cabbage has begun to soften and cook down, add the sausage, Dijon mustard and the brown ale. Stir well and cook for about 4 more minutes.
After cooking the sausage with the cabbage until heated through nicely, add the chopped apple and cook for 1-2 minutes, or until starting to soften, but still a bit crunchy.
Serve with a nice crusty bread, or a German pretzel and a cold glad of beer.
Ingredients
Directions
Chop half a head of cabbage into 1 inch square pieces and set aside.
Dice one large sweet onion and set aside. Then mince the garlic and set aside.
Slice the smoked sausage and move to the side.
Wash, core and slice the apple and set aside.
Once all of your ingredients are ready, heat the olive oil and butter in a large cast iron skillet until nice and bubbly.
Sauté the onions in the olive oil and butter until translucent. Then add the garlic and sauté for 1 minute.
Next, add the chopped cabbage, salt, pepper and caraway seeds and stir well. Cook the cabbage down to about 1/2 the size it started, about 4 minutes. Stir often so you don’t burn the onions and garlic.
After the cabbage has begun to soften and cook down, add the sausage, Dijon mustard and the brown ale. Stir well and cook for about 4 more minutes.
After cooking the sausage with the cabbage until heated through nicely, add the chopped apple and cook for 1-2 minutes, or until starting to soften, but still a bit crunchy.
Serve with a nice crusty bread, or a German pretzel and a cold glad of beer.
*Recipe adapted from www.tasteandsee.com
2 Comments
Kellie
the perfect fall dinner…I’m going to run out and buy the ingredients for this! thanks for sharing
admin
Ah, I am so happy you will be trying it! I hope you love it.