Enjoy this easy slow-cooker Autumn comfort food from Winexpert Burlington!

 

This recipe is delicious as you enjoy the smokey flavours of the sausage, the light tones of your leftover wine, and the delicate flavours of the cabbage... all in a beautiful broth!

 

Ingredients

• 1 Tbsp. butter or margarine

• 4 sausages (the smokier, the better) 

• 2 Cups beef stock, salt-reduced

• 1 Cup water

• 2 Cups potatoes (whichever you have - yellow-flesh work well here). Cut into 1/2" chunks

• 2 fresh thyme sprigs

• 1 Cup white onion, roughly chopped

• 3 cloves garlic, minced

• 3 Cups cabbage, chopped

• 1 Cup carrots, peeled & sliced thin

• 1/4 Cup dry white wine

• 1 small can tomatoes (14 oz size) - do not drain, you'll need the juice

• 1 Tbsp. apple cider vinegar (or whichever vinegar you have at hand - best not to use white)

• 1/4 tsp. fresh black pepper

• salt to taste (although wait 'til the end, as sausages can release much salt)

 

 

Method

Heat a large pan on medium and add butter. Once heated, sear the sausages until golden brown (about 10 minutes, turning often), then remove from heat and slice seared sausages to bite size.

 

In the slow cooker, place all ingredients, including sausages - except for salt - and cover slow cooker.

 

Turn temperature on HIGH and cook covered for 1 hour.  

 

Then turn temperature on slow cooker to LOW and continue to simmer, covered, for another 2 hours. After that, turn slow cooker off, allow to cool and taste for salt preference. Adjust seasoning if necessary. 

 

NOTE: This recipe may also be cooked in the oven in a covered casserole, on 350°F for an hour or until potatoes and sausages are thoroughly cooked through. Be sure to stir every 15 minutes to prevent burning.

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