This was a yummy flavorful dish - any kind of gluten free sausages would work. This did not photograph well, but sure was tasty.
1 small head of finely shredded cabbage (I used an organic green cabbage, but red would be lovely too)
1 large sliced onion
5 minced garlic cloves
salt and pepper
1 Tblsp. Dijon mustard (I used a grainy old style mustard)
2 Tblsp. Apple cider vinegar
a splash of balsamic vinegar
1 cup chicken stock
8 gluten free garlic sage sausages (Bangers or Italian would be good too)
Drizzle a tblsp. Of olive oil into a dutch oven – low to medium heat. Brown the sausages, remove from pan and set aside.
Add the sliced onion and stir until nicely browned. Then add the minced garlic, salt and pepper – saute a few moments, until the garlic is fragrant. Meanwhile, combine mustard, vinegars, stock, and seasonings in a small bowl.
Add finely shredded cabbage to dutch oven – mix with onions and garlic. Saute for a few minutes, then add the mustard stock mixture. Stir well to coat – and scrape off any brown bits on the bottom of the pan.
Cover with a lid and simmer, stirring occasionally for about 30- 40 min.
Return sausages to pot – lay on top of cabbage, cover, and cook 10 – 15 more minutes until cabbage is softened and sausages have re-heated through.
Serve on top of mashed potatoes and any other vegetables.