Cabbage, Potatoes & Sausage Stew

Recipe Type: Main DIsh
Cuisine: German
Author: Bacon, Butter, Cheese & Garlic
The author of Bacon, Butter, Cheese, and Garlic, the four food groups as she calls it, created this rich German stew. My daughter Natalie and her husband, Mickey, host an Oktoberfest party each year and make this main dish which includes sauerkraut, sausages with mustard, horseradish, cabbage and vinegary foods.
Ingredients
  • CABBAGE, POTATOES & SAUSAGE
  • 1/2 of a large green cabbage, chopped
  • 1 1/2 lbs red potatoes, halved or quartered
  • 1 lb sausage, (like bratwurst) sliced
  • 2 T spicy brown mustard
  • 1 onion, chopped
  • 3 large carrots, sliced into 1-inch chunks
  • 1/4 C white vinegar
  • 1/2 C chicken stock
  • 2 T brown sugar
  • 4 cloves garlic, smashed and peeled
  • Salt & pepper, to taste
  • Olive oil
Instructions
  1. Mix the cabbage, carrots, onion, and garlic together and season with salt and pepper. Drizzle a little olive oil in your crockpot. Add the cabbage mixture to the crockpot. Mix together the vinegar, chicken stock, brown sugar, and brown mustard. Pour this over the cabbage mixture. Next layer the potatoes over the cabbage and then layer the sausage over the potatoes. Cook on low for 6-8 hours. Serve it in bowls with some of the juice. This goes great with a hunk of warm, buttered cornbread.
  2. NOTE: If you are going to prep this the night before, store your potatoes in the fridge covered in water. This prevents them from turning brown. Also, the cabbage will make a lot of juice, so don’t add any more liquid than the recipe calls for.