Ingredients
- 1 whole cabbage
- 14 grams red onion
- 1 cup of beer
- 5 cloves garlic
- ΒΌ cup garlic powder
- 2 tbsp caraway seeds
- 907 grams of fatty ground pork
- 1 tbsp chopped sage
- 1 tbsp chopped oregano
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 2 eggs
- Salt and pepper to taste
Recipe Description
This stewed cabbage dish hits a number of flavor notes. There’s beer, fatty sausage, and herbs. This recipe gives you an easy way to create a sausage and incorporate it with delicious and tender cabbage. It’s a great combination and a very centering meal.
If you make your own homemade sausage, you can revise the flavors to your liking. But store-bought sausage would be good here too. This dish could also take some heat if you like spicy things. Add a bit of chili paste, chili oil or chili flakes. And a hint of vinegar in the cabbage would brighten up this dish as well.
This stewed cabbage with pork sausage can be paired with great medium-bodied red wines. Take a look at this list:
- Cotes du Rhone Blend
- Barbera
- Tempranillo
- Nebbiolo
Recipe Directions
- Mix pork with 1 tbsp of caraway, garlic powder, eggs, breadcrumbs, cheese, half the parsley, oregano, and salt and pepper to taste.
- Take 2 tbsps of mix and form a sausage. You should have at least 16 sausages.
- Fry sausages in a dry pan until crispy and brown.
- In the same pan, use the pork fat to sauté the chopped garlic and onions.
- Quarter cabbage, remove the core and chop each quarter into pieces.
- Add cabbage to the pan with the onions, garlic and cook down until tender.
- Add beer and cook on medium heat until cabbage is tender.
- Once cooked garnish with parsley, oregano, and caraway.
