Stewed Cabbage With Sausage (Sauerkraut With Sausage and Potatoes)
There’s something deeply comforting about a big pan of Lithuanian Stewed Cabbage With Sausage gently bubbling away on the stove. This is the kind of meal that warms you from the inside out, the kind you make on chilly evenings when you want something hearty, familiar, and unapologetically filling. This Sauerkraut With Sausage and Potatoes may not be the most authentic Lithuanian dish on paper, but in practice, it feels right at home.
Ingredients
- 8-12 sausages we used pork chipolatas
- 1 tablespoon neutral oil we used vegetable
- 2 tablespoon unsalted butter
- 1 onion thinly sliced
- 1 apple peeled and diced
- 500 g (1.1 lb) potatoes cut into bite-sized chunks
- 3 garlic cloves thinly sliced
- 820 g (1.8 lb) sauerkraut
- 1 tablespoon brown sugar
- 1 tablespoon wholegrain mustard
- 1 tablespoon caraway seeds
- 2 bay leaves
- 1 cup (250ml) chicken stock, hot
Instructions
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the sausages and cook for a few minutes on each side, until nicely browned all over. Transfer to a plate and set aside.
- In the same pan, add the butter and let it melt. Add the sliced onion, diced apple, and potatoes. Cook for 7–10 minutes, stirring occasionally, until the vegetables start to soften and pick up a little color. Add the sliced garlic and cook for 1 minute, just until fragrant.
- Add the sauerkraut to the pan, then sprinkle in the brown sugar. Stir in the wholegrain mustard, caraway seeds, and bay leaves. Pour in the hot chicken stock and mix everything well.
- Nestle the browned sausages on top of the sauerkraut mixture, pressing them gently into the cabbage. Bring everything to a gentle boil, then reduce the heat to low, cover with a lid, and simmer for about 15 minutes, or until the potatoes are tender.
- Remove the bay leaves and serve immediately with freshly ground black pepper on top.