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Cabbage, Sausage and Apples

Cabbage, Sausage and Apples
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Cook time: 
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Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. These are cooked as seperate components, but really taste great together. You can use any type of sausage you like here, and it's even better served with boiled or mashed potatoes!
  • Olive oil
  • 1½ lb sausages (bratwurst, kielbasa, Italian etc.)
  • 2 apples, peeled, cored, halved and cut into wedges
  • 2 tsp brown sugar
  • 1 tsp fresh thyme leaves
  • 7 tbsp butter
  • 1 tbsp vinegar
  • 1 head of cabbage, quartered, cored and leaves torn into large pieces
  • 2 tbsp chopped flat parsley
  • ½ bunch fresh chives, chopped
  • Salt and pepper
  1. Boil a large pot of water over high heat and add a tsp of salt to it.
  2. Add 1 tbsp of oil to a pan as the water is boiling and cook the sausage over medium heat, turning occasionally. Cook until sausage is browned all over (approx. 15 minutes). Remove from pan and to a separate plate.
  3. Add the apples to the same pan, sprinkle brown sugar and thyme over them. Add 3 tbsp butter and raise heat to medium-high. Cook until apples are slightly brown and soft (approx. 5 minutes).
  4. Add vinegar to the boiling water and then add cabbage. Cook for a few minutes until soft, but still has a slight crunch. Drain, coat with remaining butter, parsley, chives and salt and pepper.
  5. Serve all together!


Classic Coleslaw Recipe

Classic Coleslaw Recipe
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Serves: 8 servings
Everyone has an opinion on colseslaw: some love it, some hate it. Regardless, there's lots of great ingredients in a traditional coleslaw recipe that you can swing by and pick up right in our market, including cabbage, carrots and honey!

  • 1 cup mayonnaise
  • 1½ tablespoon apple cider vinegar
  • 1 tablespoon honey
  • ¾ teaspoon celery seeds
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ medium green cabbage, very thinly sliced (about 4 cups)
  • ½ medium red cabbage, very thinly sliced (about 4 cups)
  • 2 medium carrots, peeled and grated
  1. Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl.
  2. Add green and red cabbage and carrots to dressing and toss to coat.
  3. Cover and chill until ready to serve.


Cabbage & Sausage Pasta

Cabbage & Kielbasa Pasta
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Cook time: 
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Serves: 6-8 servings
This meal isn't only enticing because it's simple and delicious, but it also only requires cleaning two dishes after cooking!

Photo Credit: Pinterest.com

  • 8 oz dried wide egg noodles
  • 1 cup frozen green peas
  • 3 tablespoons unsalted butter, sliced
  • 12 oz fully cooked smoked sausage (i.e. kielbasa), cut into ½-inch rounds
  • 1 large yellow onion, halved and thinly sliced
  • 1 medium red bell pepper, cored and thinly sliced (about 2 cups)
  • Kosher salt
  • 1 medium cabbage, cored, quartered, and shredded
  • Freshly ground black pepper
  1. Bring a medium pot of salted water to a boil over high heat. Stir in the noodles and cook for 2 minutes less than the minimum time stated on the package.
  2. Stir in the peas and cook until al dente (approx. 2 minutes more)
  3. Drain well, then return the noodles and peas to the warm pot and stir in 1 tablespoon of the butter. Cover to keep warm.
  4. Melt 1 tablespoon of the butter over medium heat in a large pot. Add the kielbasa and cook, stirring occasionally, until browned (approx. 5 minutes).
  5. Using a slotted spoon, transfer the kielbasa to the medium pot and recover.
  6. Add the remaining 1 tablespoon of butter to the now-empty large pot.
  7. Stir in the onion, bell pepper, and a big pinch of salt. Cook, stirring occasionally, until beginning to soften (approx. 5 minutes).
  8. Add the cabbage in batches, stirring until each batch is starting to wilt before adding more. Cover and cook, stirring occasionally, until the vegetables are crisp-tender (approx. 10 minutes)
  9. Stir in the drained noodles, peas and kielbasa mixture.