109 Ratings
  • 5 Rating Star 66
  • 4 Rating Star 23
  • 3 Rating Star 16
  • 2 Rating Star 4

This is a great cold weather meal, although it's delicious anytime of the year.

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.

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  • Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.

  • Stir garlic into sausage mixture; cook and stir for 30 seconds.

  • Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.

  • Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.

  • Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.

  • Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

Nutrition Facts

440.54 calories; 17.65 g protein; 63.46 g carbohydrates; 14.06 g fat; 108.03 mg cholesterol; 706.22 mg sodium.Full Nutrition


Reviews (89)

Read All Reviews

Most helpful positive review

rita
07/25/2012
Only 2 reviews? Don't worry about that take my word for it. This is SO good! I've made it twice already and it is a hit! I changed a couple of things but basically stuck to the plan. I did not use the the Dijon or parsley not needed. I did it the same except instead of cooking on the stove for 25 mins I baked it in a covered enameled cast iron Dutch oven. I saute'd the sausages then onions & I added a shallot with the garlic saute. Layered it with sausages & potatoes on bottom then cabbage on top. Baked for about 45 mins covered at 375. I thickened it before serving with whole grain organic baby rice cereal while on stove. No gluten!
(42)

Most helpful critical review

Anonymous
11/01/2016
I made this according to recipe and just as I suspected it was way to sweet for our taste. So... Before serving I added Apple cider vinegar... about 1/3 -1/2 cup. (I didn't measure.). This improved the taste and we sat down to dinner. My husband and I ate but we will not make again.
109 Ratings
  • 5 Rating Star 66
  • 4 Rating Star 23
  • 3 Rating Star 16
  • 2 Rating Star 4
rita
07/25/2012
Only 2 reviews? Don't worry about that take my word for it. This is SO good! I've made it twice already and it is a hit! I changed a couple of things but basically stuck to the plan. I did not use the the Dijon or parsley not needed. I did it the same except instead of cooking on the stove for 25 mins I baked it in a covered enameled cast iron Dutch oven. I saute'd the sausages then onions & I added a shallot with the garlic saute. Layered it with sausages & potatoes on bottom then cabbage on top. Baked for about 45 mins covered at 375. I thickened it before serving with whole grain organic baby rice cereal while on stove. No gluten!
(42)
lutzflcat
01/11/2016
I read the reviews and I have to disagree. I know this is Chef John but this was a huge disappointment. I followed this recipe to the letter and what I ended up with tasted like meat and potatoes boiled with cabbage and water. I expected some apple flavor using the apple chicken sausage and cooking it in apple juice. The apple flavor was nonexistent and the sausage was tough (the texture really changed) burst open (not good for presentation) and I did simmer on a low temperature. It was so bland that near the end I added some caraway seeds more salt and pepper and we actually used cider vinegar at the table to add some flavor. If I were to make this again I would use more onion and add fresh apples to the cabbage. Since the sausages picked up no flavor from the apple juice and were totally cooked anyway I'd most likely not simmer them with the cabbage and just add in toward the end to reheat (they looked great after browning). Sorry Chef John this is just my opinion but I did not consider this one of your best efforts. Doubtful I'll make again too many tweaks to make this work for us.
(28)
Chef Daddy
05/08/2012
I give it 5 stars because I had to modify with purple cabbage & regular potatoes instead of green & yukons. Followed the recipe as exact as I could otherwise. Cut the potatoes into 1/8ths.
(14)
Dawn Jeffries Marquez
01/29/2015
This is so yummy! I used spicy and sweet sausage 8 links total. I also added 3 Granny Smith apples peeled and chopped in big chunks. Excellent.
(13)
Kitchen Chick
10/14/2013
This was a wonderful Fall recipe! I used regular potatoes (didn't have the Yukons) peeled and cut and simmered with apple cider. It was easy to cut shreds of cabbage from the head and it tasted great much better than a similar recipe using sauerkraut. After reading other reviews it seems some have misread the recipe using apple cider vinegar instead of apple cider. Yikes no wonder they did not like the strong vinegar taste. There is no vinegar called for in this recipe. I recommend they try it again but with apple cider this time and believe they will really enjoy it!
(12)
Bibi
02/09/2013
I found some Chicken Apple Sausage in the freezer and I decided to give this recipe a try. I like all the ingredients but I didn't like them together. The sausage tasted fine and the cabbage cooked in apple juice was different. If you know someone who doesn't like cabbage they might be OK with this because it really doesn't have a cabbage flavor just a sweet flavor yet not apple-y. However the Yukon Golds cooked in apple juice didn't make the cut. I want potatoes to taste like potatoes and I found the sweet flavor imparted by the apple juice to be unsettling. I probably won't make this recipe again. This review isn't a "Dear John" letter but it isn't a love letter either.
(6)
Marianne
01/11/2016
I'm giving it 5 stars because it's such a good base recipe and so easy to tweak. I had all of the ingredients in the house...almost. Actually used venison sausage which was quite bland so I needed more salt and lots of pepper. Only had 2 cups apple juice which is more than enough and I think vegetable or chicken broth would be just fine. Perhaps throw in a cored peeled and chunked apple or two. And it's better the next day.
(6)
Jackie Lawton Kraft-Johnson
01/11/2015
Yummy. Dont cook the cabage too long. I use fresh apples and chicken broth in place of the apple cider and regular smoked sausage
(6)
Anonymous
01/04/2013
I did make some changes. As I didnt have enough potatoes I added some chopped apples... and when I started I thought I had apple juice in the fridge which turned out to be fruit punch (yuck). Instead of apple juice I used white wine. I think the sausage I used is the BEST tasting sausage(Aidells's). As a result of the changes It was bursting with flavors! It was incredible. Even my toddlers had a few bites. I will absolutely make it again. In fact my husband just purchased some sausage specifically for this recipe.:)
(6)