Servings: 8 servings
Ingredients
- 3 Tbsp butter divided
- 1 onion chopped
- 2 cloves garlic
- 1/2 head cabbage shredded or sliced
- 2 Tbsp olive oil
- 4 links sausage sliced; smoked or Kielbasa works well
- 1 cup beer
- 1/4 cup chicken stock
- salt to taste
- pepper to taste
Instructions
- Melt 2 Tbsp butter in a large pot over medium heat. Add onions, season with salt and pepper, and sautee until translucent
- Add garlic and cook for another couple minutes
- Add shredded cabbage to onions and garlic, and stir to combine. Drizzle olive oil on cabbage and stir. Cook for about 5-10 minutes until cabbage is soft
- Meanwhile, cook the sliced sausage with the remaining 1 Tbsp butter in a separate skillet, until crisp
- Add chicken stock to pan to deglaze (make sure to scrape up any blackened bits), and pour sausage with chicken stock into pot with cabbage. Add beer to pot as well
- Cook for about 15-20 minutes, until most of the liquid has evaporated. Season with additional salt and pepper if needed
- Serve with mustard and crusty bread
Notes
This doesn't have an overwhelmingly powerful flavor, so it goes great with a grainy or dijon mustard. What I usually do is spread some mustard on toasted crusty bread, then top with sausage and cabbage mixture. Delicious.
Photo by Alex “Skud” Bayley 
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