Chef Stephen McInerney of Austin's Granite Cafe. Serves 4.
1 lb. German, Polish, or hot Italian sausage
1 tsp. toasted caraway seeds
1/2 c. apple cider vinegar
1 medium red onion, sliced
1 T. olive oil
2 lbs. thinly sliced red cabbage
2 Granny Smith apples, peeled, cored, and sliced
1/4 c. honey
2 bay leaves
1 T. chopped fresh sage leaves
1/2 T. cayenne pepper
1 T. lemon juice
Soak currants and caraway seeds in vinegar for 15 minutes. In a large saucepan, brown onions in oil over high heat. Add cabbage and apples, and cook for 5 minutes. Lower heat. Add vinegar mixture, honey, bay leaves, and sage, and cook for 30 minutes. Meanwhile, grill or roast sausage until done. Combine sauce ingredients. To serve, place cabbage on warm plates, top with sausage, and garnish with additional sage leaves and spicy mustard sauce. Stephen McInerney recommends serving this dish with a well-chilled Celis Pale Bock.
From the December 1996 issue.