One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
By now you probably get that I am 100% Polish, and pretty darned proud of it. So when Christine sent this, I immediately thought of my mom’s many, many polish dishes that included sausage and cabbage. She would have loved this recipe, and I would have eaten more than my fair share. It was like getting a little bit of home sent to me when I received this recipe.
Let’s talk cabbage! “Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates.
Digestive Tract Support
Long-established in health research is the role of cabbage juice in helping heal stomach ulcers (called peptic ulcers), but more recent studies on cabbage have looked at the overall health benefits of this food for the stomach and digestive tract as a whole.
Cardiovascular Support
You can count on cabbage to provide your cardiovascular system with valuable support in the form of cholesterol reduction.”
Source: https://www.alchemyacademybali.com/food.php?f=18
P.S. One more thing….when Christine’s recipe below suggests various sausages, you’d BETTER pick Polish! Trust me—it’s the best!
Braised Cabbage with Sausage
1 small head red or green cabbage shredded
2 carrots shredded
1 stalk celery finely chopped
1 small red onion cut in half and then thinly sliced
1 small apple cut in 1/2 inch pieces
3 tbsp olive oil
2 tbsp apple cider vinegar
1/4 cup apple cider or juice
4 pieces of sausage (bratwurst, knockwurst, polish etc.)
Place sausage in a skillet and add 1 inch of water to pan and a drizzle of olive oil. Turn heat to medium and steam sausage uncovered until water evaporates about6 minutes. The sausage will brown in the pan. Turn sausage until browned evenly.
Sauté all vegetables in olive oil on medium heat for 10 minutes. Add apple cider vinegar and apple cider. Sauté for 5 minutes more. Season with salt and pepper to taste.
Spoon cabbage on plate and top with sausage.
