Raise your hand if you can make braised cabbage look good in a picture? Oh really. Would you kindly tell me how. See how in my photos I’ve distracted you from the overall beige colored meal with my cute and quirky vintage dish towel. Pretty clever, don’t you think?
Braised cabbage. How can something that smells so funky, taste so good? Speaking of smelling funky, every time I make braised cabbage I remember house hunting in St. Louis. We went to look at a house right around dinner time, and the family was just sitting down to eat dinner. They had obviously been cooking some cabbage. You wouldn’t think that you would have to tell someone to not cook cabbage when you are having people come look at your house, but apparently you do. Fresh baked bread aroma – yes, cooked cabbage – no. Pretty simple.
When my CSA gave me some adorable heads of cabbage, I knew what I wanted. What immediately popped into my mind was cabbage, apples, and sausage. In some sort of combination. Since I am creatively cookerly challenged, I turned to someone who can create anything from anything, and of course, that would be Martha. Her Knockwurst with Braised Cabbage and Apples was just what I was looking for.
It was wonderful! I mean really, really good. I’ve made versions of this before and this was definitely the best. I think it was the apple cider and the vinegar. I made the recipe pretty much as written except that I subbed Bratwurst for Knockwurst. Hey, they’re both wursts…whatever that is. I’m not going to post the recipe here, since you can just follow the link above to Martha. Tell her Pam said Hi!