Sour Cabbage and Sausage Skillet

 In Comfort Food, Dairy Free, Dinner, German, Pork

The digital clock on our nightstand finally started telling the correct time again as of 2:00 am this morning. Yes, it’s true, neither Tony nor I had bothered to change the time for the last six months so unfortunately for me when the clock read 5:08 am this morning the snooze button was not an option. I arrived at work to find the grease-covered vents that suck up the smoke from the grill had been soaking overnight and were happily waiting for me to clean and replace them before I could cook anything. I just love early morning surprises, don’t you?

By the time I got home I was feeling slightly ogrish and hungry so I turned my thoughts towards dinner. I was envisioning something akin to vinegary cabbage, rice, beer, mustard and sausage but definitely nothing involving a pile of smelly sauerkraut (Gross). I had never cooked rice in beer before but you’d better believe it was one of the better decisions I have made. In with the beer went some apple juice and vinegar, sweet potatoes, a honkin pile of purple cabbage and some hot sausage.

Sweet mother it was so good. We sat on the couch while an episode of How I Met Your Mother played in the background and we ate. And ate and then went back for more. And I thought to myself, maybe daylight savings isn’t so bad after all. Which it really is but this sour cabbage and sausage skillet will almost make up for it.

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Sour Cabbage and Sausage Skillet

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 50 min

Ingredients:

  • 1 lb your favorite Sausage (German Sausage or Hot Sausage are great choices)
  • ½ Head Purple or Green Cabbage
  • 1 Medium Sweet Potato
  • ½ Yellow or White Onion
  • 1 ½ Cup Basmati or Jasmine Rice
  • 1 Mild Beer such as a Wheat (I used Hefeweizen)
  • ¾ Cup Apple Juice
  • 3 Tablespoons Distilled Vinegar or Cider Vinegar
  • 3 Tablespoons Spicy, Stone Ground Mustard
  • ½ Tablespoons Sugar
  • Salt to taste
  • Additional Water or Apple Juice if needed

Directions:

Very thinly slice the onion.

Slice the sausage into bite-sized pieces. Cut it on a bias to allow more surface area for browning.
In a 12 inch or larger Cast Iron Or Dutch Oven over medium-high heat, brown the sausage until it’s cooked through. Remove the sausage with a slotted spoon and hold warm in a 170-degree oven.

Add the onion to the skillet with the sausage fat and saute over medium-low heat until the onion is translucent (about 4-5 minutes).

Rinse the rice well to remove extra starch and dust.

Add the rice directly to the pan with the onions. Do NOT add any liquid yet. You’re going to toast the rice in the skillet with the onion and fat until it’s parched and slightly browned, about 3-5 minutes, stirring frequently so the rice won’t burn to the pan. If the rice begins sticking before it’s browned lower your heat and add some oil.

Meanwhile, dice the sweet potato into 1/4th-inch dice.

When the rice is toasty brown, mix in the sweet potato pieces and immediately pour in the beer, apple juice, vinegar and sugar.

Thinly slice the cabbage and mix it in.

Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid or foil. Let it steam for 20 minutes then check the rice and sweet potatoes. You want them to be soft and cooked through. If they’re not but the liquid is gone, add a little more water or apple juice, bring the mixture back to a boil, return to low heat and cover for another 5-10 minutes.

If they’re cooked through but there’s still liquid in the pot, remove the lid and simmer, uncovered until the liquid evaporates.

Taste check! Add salt to taste and mix in the mustard. Adjust with vinegar, sugar, salt or mustard if needed. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Cast Iron Skillet
  • Mesh Strainer
  • Wooden Spoon
  • Slotted Spoon
  • Liquid Measurer
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Sour Cabbage and Sausage Skillet

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 50 min

Ingredients:

  • 1 lb your favorite Sausage (German Sausage or Hot Sausage are great choices)
  • ½ Head Purple or Green Cabbage
  • 1 Medium Sweet Potato
  • ½ Yellow or White Onion
  • 1 ½ Cup Basmati or Jasmine Rice
  • 1 Mild Beer such as a Wheat (I used Hefeweizen)
  • ¾ Cup Apple Juice
  • 3 Tablespoons Distilled Vinegar or Cider Vinegar
  • 3 Tablespoons Spicy, Stone Ground Mustard
  • ½ Tablespoons Sugar
  • Salt to taste
  • Additional Water or Apple Juice if needed

Directions:

Very thinly slice the onion.

Slice the sausage into bite-sized pieces. Cut it on a bias to allow more surface area for browning.
In a 12 inch or larger Cast Iron Or Dutch Oven over medium-high heat, brown the sausage until it’s cooked through. Remove the sausage with a slotted spoon and hold warm in a 170-degree oven.

Add the onion to the skillet with the sausage fat and saute over medium-low heat until the onion is translucent (about 4-5 minutes).

Rinse the rice well to remove extra starch and dust.

Add the rice directly to the pan with the onions. Do NOT add any liquid yet. You’re going to toast the rice in the skillet with the onion and fat until it’s parched and slightly browned, about 3-5 minutes, stirring frequently so the rice won’t burn to the pan. If the rice begins sticking before it’s browned lower your heat and add some oil.

Meanwhile, dice the sweet potato into 1/4th-inch dice.

When the rice is toasty brown, mix in the sweet potato pieces and immediately pour in the beer, apple juice, vinegar and sugar.

Thinly slice the cabbage and mix it in.

Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid or foil. Let it steam for 20 minutes then check the rice and sweet potatoes. You want them to be soft and cooked through. If they’re not but the liquid is gone, add a little more water or apple juice, bring the mixture back to a boil, return to low heat and cover for another 5-10 minutes.

If they’re cooked through but there’s still liquid in the pot, remove the lid and simmer, uncovered until the liquid evaporates.

Taste check! Add salt to taste and mix in the mustard. Adjust with vinegar, sugar, salt or mustard if needed. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Large Cast Iron Skillet
  • Mesh Strainer
  • Wooden Spoon
  • Slotted Spoon
  • Liquid Measurer
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Sour Cabbage and Sausage Skillet 4 Servings 1 lb your favorite Sausage, German Sausage or Hot Sausage are great choices ½ Head Purple or Green Cabbage 1 Medium Sweet Potato ½ Yellow or White Onion 1 ½ Cup Basmati or Jasmine Rice 1 Mild Beer such as a Wheat, I used Hefeweizen ¾ Cup Apple Juice 3 Tablespoons Distilled Vinegar or Cider Vinegar 3 Tablespoons Spicy, Stone Ground Mustard ½ Tablespoons Sugar Salt to taste Additional Water or Apple Juice if needed
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