Braised Sausages Root Vegetables Cabbage

Braised Sausages and Root Vegetables


  • 10 Sausages of your choice (I used mild italian sausages here, Bratwurst or any combination of flavor with would be delicious).
  • 2 diced onions
  • 1/2 cup of red wine such as a Cabernet Sauvignon (no need for expensive wine here)
  • 3 diced celery stalk
  • 4 carrots cut in 1″ pieces
  • 1 white turnip cut in 1″ pieces (I prefer white turnip as they are less bitter than the yellow turnip)
  • 2 parsnips cut in 1″ pieces
  • Herbs
  • 4 cups of broth (store-bought or homemade)
  • 1 cabbage cut in large pieces


  1. Brown the sausage on all sides at medium-high heat in a Dutch oven or other cast iron pot that can go in the oven.
  2. Reserve the sausages and the juices that will collect as the sausage rest and wait for the sauce to bathe them.
  3. Add the diced onions to the pot and sauté until translucent and collect the brown meat pieces at the bottom of the pot.
  4. Add the red wine to deglaze the pot and serve at a base for the sauce.
  5. Add the carrots, turnip, parsnip, celery, herbs and broth and bring to a simmer.
  6. Add the sausages and its juice to the sauce.
  7. Cover with the chopped cabbage.
  8. Cover and place in a preheated oven at 350F for 1 hour and a half to 2 hours.
  9. Baste the cabbage with the sauce every half hour or so to prevent scorching.
  10. Enjoy as is or with boiled potatoes or a crusty bread and butter. Delicious!


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