Cabbage Wrapped Sausages

Plump, juicy sausages wrapped in tender cabbage leaves create a simple meal that is filling while still being a healthy choice. You will not miss the bun once you make this dish!

Use your favorite type of sausage in this dish. It is completely interchangeable as long as your choose a good quality. I am a “sausage-snob”, but it truly will make or break a dish if you choose poor quality meat! We have a great local sausage company that comes to the Farmer’s Market weekly where I snag my favorites.

Ingredients:

4 Sausages in casing (Bratwurst, Knockwurst, Kielbasa, Weisswurst etc)

4-6 Large outer leaves from a big head of Cabbage

1 cup of Bone Broth

1 Teaspoon of Paprika

2 Tablespoons Whole Grain Mustard

Salt/Pepper to taste

In a shallow saucepan melt butter (or duck/pork fat) and then sear each side of your sausages until crispy and golden brown. The sausages will swell and plump up at this point. I typically place a lid on the pan and let them cook while I prep the cabbage leaves.

While the sausages are cooking, bring a large pot of water to a simmer. After removing outer leaves from the head of cabbage, blanch each piece by dipping in the boiling water using a set of tongs and set aside until finished. The leaves will turn a bright green and become limp.

Once sausages are done, remove from pan and place on a plate allowing them to cool enough so they can be handled. Meanwhile, pour 1 cup of Bone Broth into the hot pan to deglaze. Be sure to scrape the pan well to release any brown bits stuck to the pan. Add paprika, mustard, salt and pepper. Simmer and stir until thickened. I prefer to use my homemade whole grain mustard https://itsasavagelife.com/savory-wholegrain-mustard/ but any flavorful course ground or wholegrain mustard will do.

Once the sausages are cool enough to handle, wrap each sausage in 1-2 overlapping leaves of cabbage (depending on the size of the leaves) tucking the ends (similar to wrapping a burrito). Even if they don’t wrap perfectly, the dish still turns out great.

Place back in the same sauce pan, and continue to cook for another 20 minutes. I typically flip them halfway through so that the sauce coats both sides.

Once finished, serve immediately and pour a hearty spoonful of sauce over each one. My favorite sides to compliment this dish are cooked greens and spatzle or mashed potatoes. These also make fantastic leftovers!