RED CABBAGE ALSATIAN-STYLE
Morse told me that cabbage-based dishes are a specialty in Alsace, the French region where her family has deep roots. This formula was included in her great-grandmother’s recipe notebook, and it rang a bell with her because she remembers that her grandmother prepared the same homestyle concoction, as did her mother. Red cabbage teams with onions and apples, as well as sausages. Beef knockwurst is listed in the ingredients, but she said other German-style sausages or chicken sausage can be substituted.
Yield: 4 servings
INGREDIENTS
4 tablespoons vegetable oil, divided use
12 pearl onions, parboiled and peeled; see cook’s notes 4 beef sausages, such as knockwurst, cooked, cut into 1/2-inch slices
1 medium yellow (brown) onion, peeled, thinly sliced 1 small head red cabbage,
cored, thinly sliced
2Granny Smith apples, cored, thinly sliced 1 teaspoon fennel seeds
1/2 cup balsamic vinegar 1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook’s notes: To peel pearl onions, place in boiling water for 2 to 3 minutes; transfer to bowl of ice water to cool. Drain and peel. I often skip these steps by using frozen pearl onions. After thawing and patting dry, they are ready to use.
DIRECTIONS
1. In a medium skillet over medium heat, heat 2 tablespoons of oil. Cook the pearl onions and 1/4 of the knockwurst until the onions turn golden brown. Set aside for garnish.
2. In a large, deep skillet or Dutch oven, heat the remaining oil on medium heat. Add the remaining sausage slices, yellow onion, red cabbage, apples, fennel seeds, vinegar, salt and pepper. Cover and cook over low heat, stirring occasionally until the cabbage becomes soft, 40to 45minutes. Garnish with the reserved pearl onion-sausage mixture. Serve hot.