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Caraway Cabbage With Sausage and Potatoes

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“This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind.”
READY IN:
1hr
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the butter and bacon.
  2. Add the onion, potato and cabbage and cook until cabbage is wilted.
  3. Add the caraway, vinegar and stock.
  4. Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
  5. While simmering, lightly brown the sausage in another small skillet.
  6. Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
  7. Stir in the mustard and season with salt and pepper.

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