Well, I have Oktoberfest on the brain. It happens every year around this time 🙂 . We make it an annual tradition to hit two festivals each fall, and they’re always one of our favorite family events. If you’re lookin’ to bring a little Oktoberfest into your kitchen tonight, here’s a re-post of one of my favorite recipes. I could eat this every day. Give me all the sausage and cabbage!
This recipe serves four.
1 (12 oz) package of sausage, cut into rounds
Extra Virgin Olive Oil (EVOO)
about 3 cups of shredded purple cabbage
1 red onion, chopped
3 cloves of garlic, chopped
3 tablespoons apple cider vinegar
1½ tablespoons Dijon mustard
a big pinch of salt and pepper
chopped parsley to garnish
pretzel bread on the side, optional
In a large skillet over medium-high heat, brown up your sausage rounds in a drizzle of EVOO. Brown just a few minutes and then add in your shredded cabbage, chopped onion and garlic along with a big pinch of both salt and pepper. Saute a few minutes until everything is tender. Meanwhile, in a small bowl, whisk together your apple cider vinegar and Dijon along with another little pinch of salt and pepper. After your cabbage and sausage mixture is nice and tender, stir this mixture down into the skillet and toss everything together. Let the sausage and cabbage saute another couple of minutes and then you’ll be ready to serve. Scoop a big portion out on to each plate and garnish with some chopped parsley and perhaps some pretzel bread.
One skillet, one yummy supper!