Beer Garden-Style Red Cabbage and Sausage Recipe

Name: Beer Garden-Style Red Cabbage and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs red cabbage, cored and shredded; 1 fresh beet, diced; 3 lbs mixed sausages (Knockwurst, Weisswurst, Bockwurst, etc.); 4 apples, Haralsons work well; 3 cups dry red wine; 3 onions, sliced; ¼ cup butter; 2 tablespoons butter; ½ cup sugar; ½ cup red wine vinegar; 1 tablespoon pickling spices; 1 teaspoon dried thyme; 4 tablespoons parsley, minced (Hold back a teaspoon for garnish); 4 tablespoons dill, minced (Hold back a teaspoon for garnish)

Servings: persons

3 lbs red cabbage, cored and shredded
1 fresh beet, diced
3 lbs mixed sausages (Knockwurst, Weisswurst, Bockwurst, etc.)
4 apples, Haralsons work well
3 cups dry red wine
3 onions, sliced
¼ cup butter
2 tablespoons butter
½ cup sugar
½ cup red wine vinegar
1 tablespoon pickling spices
1 teaspoon dried thyme
4 tablespoons parsley, minced (Hold back a teaspoon for garnish)
4 tablespoons dill, minced (Hold back a teaspoon for garnish)

1
Clean, cut out the core and slice cabbage thin.
2
Peel, cut out the core and slice apples.
3
Discard peels and cores.
4
Melt the butter over high heat in a large pot.
5
Add the onions and sugar.
6
Cook until lightly caramelized.
7
Add the cabbage and cook for 5 minutes.
8
Add the vinegar and stir.
9
Cook for a few minutes longer.
10
Add the red wine and all the herbs and spices.
11
Cover and reduce heat to low after mixture comes to a boil.
12
Cook for 70 minutes.
13
Lightly brown the sausages in the 2 tbsp of butter 10 minutes before serving.
14
Remove lid from cabbage.
15
Cook for a few minutes and pile sausages on top, cooking cabbage for 5-10 minutes more to reduce the juices.
16
The simmering will keep the sausages warm.
17
Serve with pretzel bread and plenty of strong Bavarian mustard.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs red cabbage, cored and shredded, 1 fresh beet, diced, 3 lbs mixed sausages (Knockwurst, Weisswurst, Bockwurst, etc.), 4 apples, Haralsons work well, and more.

Yes, Beer Garden-Style Red Cabbage and Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Garden-Style Red Cabbage and Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions