Slow Cooker Apple-Mustard Cabbage with Sausage
November 5, 2009
This original recipe, Cabbage with Turkey Sausage, fit my needs: I wanted a slow cooker dish that could use up the three-quarters of a large cabbage I had from my farm share. (I gave the remaining quarter or so of it to my parents for Cashew Cabbage Slaw with Sesame Dressing.)
I added an extra half cup of apple juice and omitted the sugar (seemed like it would be sweet enough from the juice alone). Because the sausage I used was pre-cooked, I added the 12 oz. package of Neshama Kosher and organic Country Apple chicken sausage about 45 minutes before the end of cooking — just enough to let it warm through, release some of the fat into the dish, and both impart some flavor to the cabbage and take on the flavor from the apple juice and mustard.
This was surprisingly delicious! It is really unappealing visually, though — not sure what can be done about that. The cabbage cooked perfectly; it wasn’t mushy but still soft enough. The combination of the sweet apple juice and slightly spicy mustard was very nice together. The cabbage alone without the sausage would likely make a good vegetarian side dish, also. Next time I would add more mustard. I used a whole grain Dijon, and I liked both the texture of the mustard seeds and the bite of it here.
Although I wouldn’t buy a cabbage specifically to make this recipe, it is definitely worth a repeat if I get one through my CSA again.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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1. chickinthekitchen.com &ra&hellip | November 8, 2009 at 10:58 pm
[...] Turkey Meatballs are always a success (with everyone but my own children, that is). The Slow Cooker Apple-Mustard Cabbage with Sausage was a surprise keeper if you have a cabbage you need to use. And although I didn’t write up [...]
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