Johnsonville Sausage
Recipes
Tangy Braised Red Cabbage
Submitted by: The Kitchen at Johnsonville Sausage
Color is an excellent way to accentuate an already delicious meal, and this sausage topper recipe from Johnsonville has bold color and flavor. Red onions and red cabbage go great with apple cider, caraway seeds, dill and red wine vinegar. Season the dish with sea salt and black pepper, and you’ve got a great way to make your brat look and taste like a masterpiece!
- Servings: 4 1/2 to 5 cups
Tangy Braised Red Cabbage
What you need
- 1 medium red onion, thinly sliced
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 1 head (1 pound) red cabbage, cored and shredded
- 1/2 cup fresh apple cider or apple juice
- 1/4 cup red wine vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, coarsely ground
- 2 teaspoons fresh dill, coarsely chopped
Preparation
- 1 In a large skillet or Dutch oven, cook onion and caraway seeds in oil over medium heat, covered, stirring occasionally until tender.
- 2 Add cabbage, cider, vinegar, salt and pepper. Reduce heat; cover and simmer for 6 to 8 minutes or until tender.
- 3 Fold in dill and serve.
- 4 Please note: This recipe can be made ahead, stored in the refrigerator and reheat when ready to serve.
Review Writing Tips
Not all reviews are created equal. While you may have a strong opinion about our products and recipes, make sure your review comes out strong as well.
Here are some tips to help you write a good review.
- Be correct. Make sure the review your submitting is for the right product or recipe.
- Be clear. Use specific words to describe your opinion. Move beyond using "good" or "bad" when reviewing a product or recipe-while they help share your opinion, they don't give specifics.
- Be clean. Keep the tone respectful. Offensive, disrespectful language is never tolerated.
Thanks for sharing your thoughts with us. Your satisfaction encourages us to always strive for the best.
CLOSE