Have you ever had A Day?
I have, and recently. Actually, I had more like A Week that involved a failed baking project, a lot of personal and professional angst, a fight with my fiance over our wedding guestbook (I know, I know) and a dog who spent the entire week freaking out about the vole that was building a nest just off our back porch.
Plus, it was snowing. An honest-to-goodness snowstorm the likes of which we would have excitedly welcomed during our enormous drought earlier this year, but which in April just seems like a cruel joke.
The only thing that would fix my life this week was to cook something that would warm me to the bone, dispel the goosebumps that seemed to be taking up permanent residence and make my fiance happy — presumably to make up for the guestbook debacle.
And so, I turned to comfort food. My entire family is from Germany, Slovakia, Poland and Eastern Europe, so when I’m really in a funk, I tend to turn toward the flavors of beer, mustard, sausage. Cabbage is a must; sauerkraut, a given. Luckily, Olga at Sassy Radish posted this recipe ages ago, and I had happened to print it out and tuck it into my recipe binder.
This is a reliable dish, one without fussiness or confusing technique. You can find all of these ingredients in your local grocery store at the last minute, or you can take your time and find the best sausage and sauerkraut at a farmers market or co-op. You can make your own sauerkraut and sausage. It doesn’t matter. Whichever way you do it, this dish will pull you out of whatever funk you’re in and set you back on the path to happiness.
As written, this entree is paleo and gluten-free. I usually serve it with a hefty chunk of sourdough, but you don’t have to if you don’t eat bread. Just double the amount of sausage, or serve with my almond flour bread. It will still be incredibly flavorful — and it’s going to make your whole house smell awesome. Just saying.
- 1 Tbsp olive oil
- 1 pound kielbasa or other sausage
- 1 large red onion, halved and thinly sliced
- 2 cups chicken stock or bone broth
- 1 teaspoon paprika
- 1 teaspoon ground mustard (sub in 2 tsp dijon if you like)
- 3 cups chopped green cabbage (1 small head)
- 2 cups sauerkraut
- 1 large Granny Smith apple, cored and chopped
- Heat oil in a stockpot over high heat; add sausage and brown on all sides. Reduce heat to medium-low and add onions, stirring and cooking until very tender, translucent and slightly browned.
- Add stock: deglaze the pan, if you can. Add paprika, mustard, cabbage and sauerkraut. Give everything a good stir.
- Simmer, uncovered, for 45 minutes, or until the cabbage is completely tender and the apples are verging on falling apart. Remove from heat and serve as is or with some thick slices of buttered sourdough.