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Meat, Northern, Eastern and Western France

Strasbourg sausages with braised red cabbage and steamed potatoes

Strasbourg sausages with braised red cabbage and steamed potatoes is an Alsatian dish for 4 people, ready in 65 minutes, rated easy, at €2.50 per serving. The key is slow braising the red cabbage with apples, vinegar, and sugar, while the sausages only ever simmer gently so they stay plump and juicy.

Plump little sausages with sweet and sour braised red cabbage and steamed potatoes, Alsace on a weeknight.

Strasbourg sausages with braised red cabbage and steamed potatoes
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.50
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is the dish that makes a kitchen smell like winter while it simmers away. The red cabbage turns silky and slightly tangy from the vinegar, with a gentle sweetness from the apples and sugar. The sausages stay plump because they only ever simmer, never boil, and the steamed potatoes soak up every bit of the cabbage juices.

It is an easy weeknight dinner that kids tend to love, since everything on the plate is mild and simple to eat. You can just as easily serve it on a cold Sunday in fall or winter, with mustard on the side for anyone who wants a little kick.

The ingredients

4 people

Butcher

  • Strasbourg sausages 8

Fruits and vegetables

  • red cabbage 0.5
  • apples 2
  • onion 1
  • potatoes 900 g

Pantry

  • wine vinegaroften in the pantry 3 tbsp
  • sugaroften in the pantry 1 tbsp
  • mustardoften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • butter 20 g

Allergens Mustard

The step by step recipe

  1. Thinly slice the red cabbage, onion, and peeled apples.

    Cut out the tough core of the cabbage before slicing.

  2. Sauté the onion in butter, then add the cabbage and apples, the vinegar, sugar, salt, and pepper, followed by a glass of water.

    The vinegar keeps that bright red color.

  3. Cover and let it braise over low heat, stirring from time to time. 45 min

    Add a splash of water if the cabbage starts to stick.

  4. Steam the potatoes. 25 min

    Peel them after cooking, they keep more flavor that way.

  5. Heat the sausages in barely simmering water for ten minutes, never boiling, and serve with the mustard. 10 min

    Boiling water makes the sausages split.

Our tips to get it right

  • Pick a firm, deep purple red cabbage with no wilted leaves, it will braise much better.
  • Taste the cabbage near the end of cooking and adjust the vinegar or sugar, the balance shifts depending on the cabbage itself.
  • Start the potatoes while the cabbage braises so everything lands on the table at the same time.

The variations

  • Swap the Strasbourg sausages for Montbéliard sausages or frankfurters for a different smoky flavor.
  • For a vegetarian version, use plant based sausages and keep the braised cabbage and steamed potatoes exactly as they are.
  • For a quick kid friendly dinner, serve just the sausages with homemade mashed potatoes and save the cabbage for the grown ups.

What to serve it with

  • A glass of Alsatian pale lager
  • Crusty bread for soaking up juices
  • Extra wholegrain mustard on the side

Storage

Braised red cabbage keeps for 3 days in the fridge in a sealed container, and reheats well in a pan or the microwave. It freezes well for up to 2 months. Sausages and steamed potatoes keep for 2 days in the fridge, best reheated by steaming or simmering gently in water.

Questions about this dish

Can you make the red cabbage ahead of time?

Yes, it is actually better made ahead, braised red cabbage tastes even better the next day. Cook it the day before and reheat it gently before serving.

Why shouldn't you boil the sausages?

Boiling water makes the sausage skins split and dries out the meat. Heat them in barely simmering water for about ten minutes instead.

Can you use a different vinegar instead of wine vinegar?

Yes, cider vinegar works just as well and adds a touch more sweetness. Avoid something sharp like white vinegar, since it can overpower the cabbage.

Do you need to peel the potatoes before cooking?

No, they keep more flavor when steamed with their skins on. Peel them right after cooking while still warm, the skin slips off easily.

How long does it take to make Strasbourg sausages with braised red cabbage and steamed potatoes?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Strasbourg sausages with braised red cabbage and steamed potatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Strasbourg sausages with braised red cabbage and steamed potatoes cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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