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Beyond Sausage with Cabbage and Cider

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Beyond Sausage with Cabbage and Cider

I am always looking for new ideas for using vegan sausage beyond the obvious, grill it, and put it on a bun, which is our norm.

So while searching for recipes recently I ran across a few that seemed ok, but not really what I was looking for. So I took the parts I liked, mixed them together, and here is what we got. I knew I had sausage and I knew I wanted to use cabbage and veggies. I had seen a different recipe using cider as kind of a glaze/ sauce for grilled sausage. So I decided to slow cook the sausage and veg in the oven, in a cider sauce and serve it up with soft pretzels!

It was a winner y’all! This meal was 100% comfort food, deliciously full of favor, and super filling.

We always use Beyond brand sausage but you can use what we you like or have on hand, or make your own Seitan sausage!

I’m often asked what people can use in the place of beer or wine in my recipes, and in this one I suppose you could use 12 oz of sparkling nonalcoholic cider, or even just apple juice and get a similar, but probably way sweeter outcome, but probably still just as delicious!

INGREDIENTS:

  • 4 Beyond brand sausages or homemade

  • 1 small to medium head of green cabbage

  • 2 cups carrots cut into bite size pieces

  • 2 cups cubed red potatoes

  • 1 red bell pepper, sliced

  • 1/2 yellow onion, sliced

  • 2 teaspoons Vegetable Better than Bouillon

  • 5 slices vegan bacon (I used Lightlife)

  • 1 bottle cider beer, I used rosé cider

  • 2 tablespoons stone ground mustard

  • 3 teaspoons brown sugar

  • 2 tablespoons apple cider vinegar

  • 1 teaspoons dried thyme

  • 1 teaspoon dried parsley

  • 1/2 teaspoon black pepper

  • 1 teaspoon minced garlic

  • 1/2 teaspoon salt

  • 1/4 cup water

Beyond Sausage with Cabbage and Cider

INSTRUCTIONS:

  1. In a medium pot add the bottle of cider, brown sugar, mustard, garlic and vinegar, Allow the mixture to simmer and reduce for about 20 minutes over medium/low heat.

  2. Finley dice the vegan bacon. Heat a dutch oven or any large oven safe pot over medium heat on the stove top. Cook bacon until crisp. Cut each sausage into 5-6 pieces and add them along with sliced onion to the pot. You may need a bit of oil to keep it from sticking. I just give the pot a quick spray with cooking oil. Let cook until the onions are cooked through and the sausage is browning.

  3. Remove the onions and sausage from the pot, placing on a plate and setting aside. Cut the cabbage into 8 wedges and add them to the pot. Add 1/4 cup of water to the pot along with the cabbage and let it cook for about 10 minutes, stirring several times. You want to just cook the cabbage long enough for it to soften and cook down, making room in the pot.

  4. Preheat oven to 350 degrees. Add the carrots, potatoes, peppers, sausage, and onions to the pot with the cabbage. Whisk the better than bouillon into the beer mixture, and add to the pot with the vegetables and sausage. Add the thyme, salt, pepper, and parsley. Bring everything to a simmer before removing from heat.

  5. Place the pot in the oven with the lid on for 25 minutes. After 25 minutes remove the lid and give it a stir. Let bake for another 45 minutes. Remove from oven and serve. We like to serve this with soft vegan challah pretzels.

Beyond Sausage with Cabbage and Cider