Slow Cooker Morteau Sausage with Braised Red Cabbage Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, consider adding a tablespoon of apple cider vinegar during the last hour of cooking.

The acidity will brighten the dish and cut through the richness of the sausage, providing a more complex profile. This simple addition can elevate the cabbage from a simple side to a standout component of the meal.

If the liquid level seems too high at the end of the cooking process, carefully remove the sausages and set the slow cooker to a higher heat setting with the lid off for 15 minutes. This will allow the excess broth to reduce into a more concentrated, flavorful sauce that will coat the cabbage beautifully when served.

Variations

• Root Vegetable Addition: Incorporate diced carrots or parsnips during the layering process for added sweetness and texture. These root vegetables braise beautifully alongside the cabbage and absorb the smoky sausage juices, creating a heartier meal.
• Spiced Version: Add a teaspoon of caraway seeds or a pinch of ground cloves when layering the cabbage. These spices are classic accompaniments to red cabbage and enhance the earthy, aromatic quality of the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat or in the microwave until steaming hot.

Store any leftovers in an airtight container to maintain moisture and prevent the absorption of other odors from the refrigerator. Ensure the dish is cooled to room temperature within two hours of cooking before placing it in the fridge. Properly stored, it will remain safe and flavorful for up to three days.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the entire recipe as directed, cool it completely, and store it in the refrigerator.

When ready to serve, reheat gently on the stovetop or in the slow cooker until it is heated through, adding a splash of broth if it seems too dry.

Serving ideas

Serve this dish alongside a simple side of crusty bread or boiled potatoes to soak up the flavorful braising liquid.

The combination of textures—the firm, smoky sausage and the soft, sweet cabbage—is complemented perfectly by a starch that can act as a neutral base. A glass of dry white wine or crisp cider also pairs well with the flavors.

For a more complete presentation, garnish the final plate with a sprinkle of fresh parsley or chives. The bright green color provides a beautiful contrast to the deep purple of the cabbage.

Consider serving the cabbage and sausage in shallow bowls to ensure that each portion includes plenty of the delicious, savory broth that collects at the bottom.

Frequently asked questions

Recipe card

Slow Cooker Morteau Sausage with Braised Red Cabbage

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 Morteau sausages
• 1 head red cabbage, shredded
• 2 apples, sliced
• 1 tbsp brown sugar
• 1/2 cup chicken broth

Instructions

1. Place the two whole Morteau sausages at the bottom of the slow cooker to ensure they are fully immersed in the cooking juices. This positioning allows the smoky fats to render and flavor the cabbage as it cooks slowly over several hours.
2. Distribute the shredded red cabbage and apple slices evenly over the sausages. Sprinkle the brown sugar over the top to provide a hint of sweetness that balances the acidity of the cabbage and the saltiness of the smoked meat.
3. Pour the chicken broth over the ingredients. Cover the slow cooker and cook on low for 4 hours. The liquid will combine with the juices from the cabbage and sausage, creating a savory braising environment.
4. Remove the cooked sausages from the slow cooker and slice them into thick rounds. Serve the sliced sausage over a generous portion of the tender, braised red cabbage and apple mixture. Serve immediately while hot.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

18 g

Fat

32 g

Fiber

5 g

Sugar

12 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.