Caraway Braised Sausages with Cabbage and Potatoes
Make this easy, cozy dinner when crisp, cool-season cabbages start to pop up in farmer's markets in late spring or fall. Use your favorite type of fresh or smoked sausage. You can even use bratwurst—beer brats are one of our favorite options.
Ingredients
- 12 to 16 oz. fresh or smoked polish Bavarian-style sausage or bratwurst (4 or 5)
- 2 Tbsp. butter
- 1 small onion, chopped
- 2 tsp. caraway seeds
- 1 tsp. dried marjoram
- ½ tsp. dried thyme
- ½ tsp. black pepper
- ½ ground Espelette pepper or cayenne pepper
- ½ kosher salt
- 2 cloves garlic, finely chopped
- 1 small head cabbage, cut into wedges
- 5 or 6 medium golden potatoes
- 1½ cups beef broth and/or chicken broth
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. cornstarch
Instructions
- Preheat oven to 350°F. Heat 1 tbsp. of the butter in a large deep skillet over medium heat. Add onion and sausage; spread in an even layer. Cook, turning occasionally, until browned.
- Meanwhile for seasoning mixture, combine caraway, marjoram, thyme, black pepper, and Espelette or cayenne. Reserve 1 tsp. of the seasoning; stir remaining seasoning into skillet, along with garlic. Cook and stir 2 minutes more. Add cabbage and potatoes.
- Cover and transfer to oven. Bake about 1 hour or until potatoes are very tender. In a medium bowl whisk together broth, worcestershire , and cornstarch; pour over mixture in skillet. Bring to a boil, stirring occasionally. Simmer 1 minute. Stir in 1 Tbsp. butter and reserved seasoning just before serving.