Sausages with Braised Cabbage and Caraway

4.30 (31)
⏱ 45 mins 🍽 Serves 4 🌶 german ✅ Easy 🏷 Main course

This comforting German dish features pork sausages braised with cabbage wedges in a rich, creamy sauce. The sauce is flavoured with sweetly aromatic caraway seeds and golden fried onions, creating a deeply savoury gravy. It is a complete supper, traditionally served in bowls with creamy mashed potatoes and a dollop of mustard on the side. The recipe yields a satisfying meal for four people in under an hour.

Sausages with Braised Cabbage and Caraway

Ingredients

  • 1 tsp vegetable oil
  • 8 good-quality, large pork sausages or Bratwurst
  • 1 tbsp butter
  • 2 onions halved then thinly sliced
  • 2 tsp caraway seeds
  • 1/2 firm, round cabbage cut through the core into 4 wedges
  • 300ml good-quality chicken stock
  • 3 tbsp crème fraîche
  • mashed potato to serve
  • medium-hot mustard to serve

Method

  1. Warm the vegetable oil in a large frying pan. Cook the sausages for 10 mins, turning them to brown all over. Take them out of the pan and wipe the pan clean with kitchen paper.
  2. Add the butter to the pan and let it melt. Put the sliced onions in, season them, cover the pan and cook for 10 mins. Stir occasionally until the onions are soft and have patches of dark golden colour.
  3. Stir the caraway seeds into the onions and cook for 2 mins more. Place the cabbage wedges in the pan, pour in the chicken stock, cover and simmer for 5 mins. Return the sausages to the pan and cook for a further 10 mins until the cabbage is tender and the sausages are cooked. Add the crème fraîche, shaking the pan gently to combine it with the onion sauce. Serve in bowls with mashed potatoes and mustard.

Nutrition (per serving)

Calories507 kcal
Fat38 g
Saturates16 g
Carbs21 g
Sugars12 g
Fibre5 g
Protein18 g
Sodium1080 mg
Salt2 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinegerman