Best 8 Roasted Sausages Apples And Cabbage With Caraway Recipes

ROASTED SAUSAGES, APPLES, AND CABBAGE WITH CARAWAY

Steps:

• Preheat oven to 450°F. Mix oil, thyme, and caraway seeds in small bowl. Arrange onion, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle 3/4 teaspoon vinegar over cabbage and onion. Roast 10 minutes. Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 15 minutes longer. Cut sausages diagonally in half. Transfer sausages, onion, cabbage, and apple to platter. Drizzle remaining vinegar over cabbage and onion and serve.

ROASTED KIELBASA WITH APPLES AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Toss together cabbage, onions, oil, 3 tablespoons vinegar, and caraway seeds on a rimmed baking sheet; generously season with salt and pepper. Spread into a single layer and roast 25 minutes.
• Gently turn vegetables. Add apples, cut side down, and kielbasa to baking sheet, keeping everything in a single layer. Roast until cabbage is crisp-tender and apples are tender and slightly collapsed, 20 to 25 minutes. Sprinkle with remaining 2 tablespoons vinegar. Slice kielbasa and divide equally among 4 plates with vegetables and apples. Serve with mustard.

SAUSAGES WITH BRAISED CABBAGE & CARAWAY

Steps:

• Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
• Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
• Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.

ONE-POT KIELBASA WITH CABBAGE, APPLES, AND CARAWAY

Steps:

• In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
• Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
• Bring to boiling; reduce heat, cover and simmer for 15 minutes.
• Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
• Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.

CABBAGE WITH CARAWAY

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

CARAWAY CABBAGE WITH SAUSAGE AND POTATOES

Steps:

• In a large skillet, heat the butter and bacon.
• Add the onion, potato and cabbage and cook until cabbage is wilted.
• Add the caraway, vinegar and stock.
• Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
• While simmering, lightly brown the sausage in another small skillet.
• Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
• Stir in the mustard and season with salt and pepper.

BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.

CABBAGE WITH APPLES, ONIONS AND CARAWAY

Steps:

• Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
• In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
• Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
• Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.