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Stewed Cabbage With Sausage

By: John Goins from
Stewed Cabbage With Sausage
Stewed Cabbage With Sausage

"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."


Preparation Time20 min

Cooking Time20 min

Cooking MethodCasserole


  • 1 whole cabbage
  • 1 ounce red onion
  • 1 cup beer
  • 5 cloves garlic
  • 1 cup garlic powder
  • 2 tablespoons caraway seeds
  • Salt and pepper to taste
  • 2 pounds fatty ground pork
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped oregano


  1. Mix pork with 1 tbsp of caraway, garlic powder, eggs, breadcrumbs, cheese, half the parsley, oregano, and salt and pepper to taste.

  2. Take 2 tbsps of mix and form a sausage. You should have at least 16 sausages.

  3. Fry sausages in a dry pan until crispy and brown.

  4. In the same pan, use the pork fat to sauté the chopped garlic and onions.

  5. Quarter cabbage, remove the core and chop each quarter into pieces.

  6. Add cabbage to the pan with the onions, garlic and cook down until tender.

  7. Add beer and cook on medium heat until cabbage is tender.

  8. Once cooked garnish with parsley, oregano, and caraway.

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