This post should have been in October. Nevertheless, it's still Fall and that's a season you should, at least twice, have a plate of various sausages with a dab of really good mustard, some pickles or cornichons, and some beer-braised cabbage. Oh, and a stein of lager to go with that too please.
You know how Hot Doug feels about sausages. Beer brats are the ol' stand by, however I encourage you to try and procure some real wursts- I'm lucky enough to have this place.
And all this talk about sausage reminds me of a personal favorite... It's worth the 30 second intro add, trust me!
This recipe braises the cabbage just right, not to the death and just enough so you don't have a pile of stink on your plate. Not tasty. Add a touch of herb and mustard, and now you're eating your vegetables happily.
2 TB unsalted butter
1 medium onion, diced
1/2 C light lager or pilsner
1 TB good dijon or stone ground mustard
1/4 ts dried thyme (or 1/2 fresh)
1 small to medium size green cabbage, halved, cored, thinly sliced
2 TS cider vinegar (ww vin can sub)
Melt the butter in a large skillet over medium-high heat. Add the onion and cook until softened up a bit, about 5-7 minutes. Stir in the beer, mustard, and thyme. Simmer until this mixture thickens slightly, a couple minutes or so. Add the cabbage and vinegar, then stir to mix. Cook covered, stirring two or tree times, until nicely tender, bout 7-9 minutes. Finish with a touch of S&P.