Wendy Proof Recipe: Crock Pot Cabbage and Sausage

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.

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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

Ingredients:

  • 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)

Instructions:

  1. 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.
  2. Put all the solid ingredients into a 5-6 quart slow cooker. Stir it so all of it is well mixed.
  3. Pour in the liquids, salt and pepper to taste.
  4. 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!

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