Olde Country Cabbage & Franks

Marty Hufnagel


My Bavarian mother-in-law convinced me that vegetables can taste awesome! Her "blaukraut" (blue cabbage) was the inspiration for this meal-in-one recipe.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Pan Fry


  • ½ small
    head of red cabbage, shredded
  • 1 pkg
    refrigerated sauerkraut
  • ½ small
    sweet onion, very thinly sliced
  • 2 small
    white sweet potatoes, peeled & diced
  • ½ c
    unsweetened applesauce
  • -
    salt & pepper to taste

How to Make Olde Country Cabbage & Franks


  1. Shred cabbage (food processor is easiest) Peel & cube sweet potatoes.
  2. Cook the sweet potatoes in a covered skillet on low heat until softened. (Add oil, butter or water as needed.)
  3. Add sausages along with the onions to the skillet. Cook until onions are very soft. Add salt & pepper to taste.
  4. Drain and squeeze the sauerkraut until it is dry. Fold it carefully into the skillet.
  5. Meanwhile: Cook the shredded cabbage in a large pot with a very small bit of water until softened. Add the applesauce and stir gently until combined.
  6. Fold everything together and serve, preferably with some German Duseldorf mustard

Printable Recipe Card

About Olde Country Cabbage & Franks

Course/Dish: Pork
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Wheat Free Low Carb
Other Tags: Healthy Heirloom

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