Yes, more comfort food. Maybe it is just that time of the year. This one was, admittedly, cribbed from Diners, Drive-ins and Dives – for better or for worse. The choice of sausages are up to you (we used chicken sausages with artichoke and garlic, but anything will do). The real star of this meal is the accompanying creamy cabbage sauce that goes along with it.

It’s kind of like a warm coleslaw but with more flavor and depth.


Grill the sausages either on the stovetop or outside over gas or coals. Either way – get good grill marks and keep them juicy.

Here’s the creamy-cabbage-‘kraut to serve alongside.

For 2-3 people use 1/2 head of cabbage, with the core cut out and chopped into thin strips.

In a medium saucepan over medium-high heat, gently sauté x2 chopped cloves of garlic and one small shallot in 1Tbsp of olive oil until just soft. About 1 min. Don’t let them brown, keep them flavorful. Add the chopped cabbage into the same saucepan and stir quickly until the cabbage gets soft and begins to “sweat” – about 2-3 mins.

Add 1/4 cup white wine and allow it to reduce to almost nothing, about 2 mins. Then add 1/2 cup heavy cream and 1 Tbsp Dijon mustard. Stir well over medium heat until the cream is reduced buy 2/3 and the whole thing thickens. About 3-5 mins.

[Option: for a little bit more of a kick, add 1 Tbsp Cider vinegar when you add the cream – gives it a little bit more of the “sour.”]

Serve over sausages or on a hot dog as you would sauerkraut.

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