So, Hubby has to work 9 shifts in a row, I’m still trying to wrap my head around all my duties at my new gig, and cooking’s going to be a pain in the tookus for a little bit. Time to break out the slow cooker! Even in the dog days of summer, having a hot meal ready when you’re crawling home at 9 o’clock at night can be nice.
This is something that I just literally cobbled together after looking at some stuff on Pinterest. I grew up in a very American household when it came to food, but occasionally Gram’s German heritage played a role in her cooking. I wanted to get some of the same sauerkraut-and-brats feel to a meal without a) ostracizing my sauerkraut-hating husband and b) not putting in a whole lotta effort.
Crock Pot Cabbage and Sausage (with apples and carrots)
Prep time: 45 minutes because I’m really cautious with my knife Cook time: 8 hours
- 3 medium sweet apples (I like Fuji or Pink Ladies)
- 1/2 head of cabbage (or one whole small head)
- 8 ounces of baby carrots or 6 large carrots, peeled
- 2-3 Kilbasa sausages
- 1 16 oz box of chicken broth
- 1 cup apple cider vinegar (can substitute 1/2 cup white vinegar and 1/2 cup apple juice)
- Do a rough chop on all the ingredients into bite size chunks. If you’re using baby carrots instead of whole carrots, chopping isn’t required.
- Put all the solid ingredients into a 5-6 quart slow cooker. Stir it so all of it is well mixed.
- Pour in the liquids, salt and pepper to taste.
- Give it one last stir to get all the spices get mixed in, then cover and set your slow cooker on low for 8 hours. You can turn up the temperature and halve the time if you’re in a hurry, but I think you get better flavor out of the low-and-slow method.
It makes lovely lunches if you want to divide it into individual Tupperware containers, and leftovers keep well in the fridge up to 5 days. Best of all, it’s got the vinegary tang of sauerkraut without making my husband want to hurl, and the apples balance the acidity with a hint of sweetness. One of these days I’m going to try making it with a spoonful of honey or a dash of sweet cherry juice, but I’m a lazy cook and this works just fine for me!