Apr 9

Not Quite Irish Sausage and Cabbage

in Fruits & Vegetables, Main Course, Meat

Sausage and Cabbage

I’m a member of the Kerrygold blogger program, and recently received a box of goodies to cook with.  Each month they give us a challenge, and the most recent challenge was to “Bring the Taste of Ireland to Your Kitchen.”  I went back and forth on what I wanted to do, then settled on a humble dish, bacon and cabbage.  The dish is made by boiling a hunk of unsliced back bacon with cabbage and often potatoes as well.  Sometimes other veggies, like turnips and carrots are added.  Once cooked, the back bacon is cut into slices and served with the vegetables and a bit of the cooking liquid.  While doing my research I saw the trend of a more modern take on the dish—stir-frying bacon with the veggies, instead of boiling everything together.  I decided that’s what I would do and headed to the grocery store to grab my ingredients.  As I walked toward the meat department I had every good intention of heading straight for the bacon, but I got distracted. (You know Doug the dog in the movie UP who keeps getting distracted every time he sees a squirrel? Yeah, that’s me.)  A display of fresh sausages in the display case seemed to be calling my name, and somehow I walked out of the store with 12 ounces of fresh bratwurst instead of bacon.  It must be my German ancestry bubbling up and taking control of my subconscious.

Ingredients for Sausage and Cabbage

Once I got home I melted some Kerrygold butter in my wok (you could totally use a large saute pan, I just tend to use my wok for everything these days), then added a chopped onion, some salt and pepper, and the bratwursts which I had cut into slices.  Once the onions had started to soften I added some minced garlic and cooked until it was fragrant, then tossed in a head of green cabbage, which I had thinly sliced.  I tossed it with the other ingredients already in the wok until it started to soften, then let it do its thing for about 10 minutes, stirring everything occasionally.  The finished dish is a bit homely looking, and won’t be the first to be asked to the prom, but is a total prom queen in taste if you give it a chance.  The cabbage is tender, without being mushy, and has melded with all of the other flavors in the pot. Total comfort food at its best.  It would be delicous served with some good Irish soda bread or brown bread.  Ok, so maybe I didn’t quite get both feet planted in Ireland while cooking this, but the Irish definitely have it right.  Maybe next time I’ll actually make it out of the store with bacon.

Not Quite Irish Sausage and Cabbage

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Bratwurst & Cabbage

Makes about 6 servings

2 tablespoons Kerrygold unsalted butter
1 medium yellow onion, finely chopped
12 ounces (3/4 pound) fresh bratwurst, cut into 1/2-inch wide slices
1 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 small green cabbage (about 28 ounces), shredded

1. Heat a wok or large saute pan over medium-high heat, then add the butter. When the butter has melted and the foaming has subsided, add the onions, bratwurst slices, salt, and pepper. Saute for 5 minutes (the onions should be soft), then add the garlic and continue cooking for an additional 2 minutes.

2. Add the shredded cabbage and reduce the heat to medium. Toss the cabbage with the other ingredients already in your pan until the cabbage starts to wilt. Then let it continue cooking for 10 minutes, stirring occasionally so that it cooks evenly, until the cabbage is tender, but not mushy. Remove the pan from the heat, taste, and add additional salt and pepper if needed. Serve immediately.


*Disclosure: I am not being compensated for this post, but I did receive product at no cost to myself.  All thoughts and opinions are my own!

{ 10 comments… read them below or add one }

Tim April 9, 2015 at 4:31 pm

I’ve had bacon and cabbage the original way (boiled), and must say it was okay, but not as appetizing as this version looks. And Kerrygold butter is the only way to go. Nothing else tastes good in comparison.


Fuji Mama (Rachael) April 11, 2015 at 10:41 pm

I’ve never had the boiled version, but I’d be curious to taste it!


Fuji Nana April 9, 2015 at 6:15 pm

Everything’s better with bratwurst. And butter. And chocolate. Could you work some chocolate in too?


Fuji Mama (Rachael) April 11, 2015 at 10:42 pm

I’m not sure about chocolate in this one…but for you? I could definitely whip up a chocolate chaser of some sort. :-)


Shannon @ Dinner from the Heart April 10, 2015 at 1:25 pm

I totally think you could have added bacon to this dish. But, yum, to the bratwurst and cabbage. And butter makes everything better – always!! :)


Fuji Mama (Rachael) April 11, 2015 at 10:43 pm

Bacon definitely works, since that’s how it’s classically made! But it’s definitely good with the bratwurst too. I think whatever you are craving is the good way to go. :-)


Joy @ Joy Love Food April 10, 2015 at 2:28 pm

This sounds delicious, wonderful comfort food!


Fuji Mama (Rachael) April 11, 2015 at 10:43 pm

Thank you Joy!


Laura @MotherWouldKnow April 11, 2015 at 4:46 pm

My favorite part of this post is that you made your Irish ingredient-inspired dish in a wok and used a German sausage. Talk about cross-cultural – it’s a fabulous demonstration of the way food brings cultures (and people) together.


Fuji Mama (Rachael) April 11, 2015 at 10:44 pm

Thank you Laura—so true!


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