Recently discovered a way to make sausage. Heat up a Dutch oven on the stove top, just enough to melt a bit of butter to coat the bottom. Throw in the sausage. Throw in some garlic cloves, a whole onion roughly cut, an entire head of cabbage roughly cut, and some salt. Cover, and cook in the oven @ 200F for 4 hrs. Unbelievable.
And here I thought you found a new way to "make" sausage . . . not a new way to "cook" sausage.
I routinely sautee red cabbage in bacon drippings with fennel, or caraway, sausage and I add sliced apples at the end to cook just till soft then add the bacon back.
Basically, you are making one of my favorite dishes, Choucroute, although Choucroute usually uses sauerkraut as opposed to fresh cabbage. Sometimes I also add diced apples and for liquid I use beer, white wine or cider (usually hard but sometimes sweet). Along with 2-4 kinds of sausage I also add diced bacon, pork chops, and, sometimes, ham hocks.
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