Polish sausage with red cabbage

    1 hour 40 min

    Truly satisfying Polish sausage with cabbage, simmered in a thickened red wine and lemon sauce. Beef stock may be substituted for the red wine.

    32 people made this

    Serves: 4 

    • 1 large red cabbage, sliced
    • 2 litres boiling water
    • 2 tablespoons butter
    • 5 tablespoons lemon juice
    • 125ml red wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons dark brown soft sugar
    • 1 tablespoon cornflour
    • 350g Polish sausages, diced

    Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

    1. Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
    2. Melt the butter in a large heavy frying pan. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
    3. Mix the brown sugar and cornflour together. Stir into simmering liquid. Bring to the boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.


    Find polish sausages in Polish shops or some supermarkets.

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    Reviews in English (27)


    My husband and I really like this dish with a few alterations. I do not rinse the cabbage in boiling water, and I do not use brown sugar. I use 1 cup of wine and 1/2 cup of chicken broth to cook the cabbage, and I add about 1 T Worcestershire sauce, 2 T dijon mustard, and about 1/2 t garlic salt. The first time I made it, I almost omitted the 30 minutes of cook time because polish sausage is pre-cooked, but cooking the sausage with the cabbage infuses a fantastic flavor!  -  16 Nov 2007  (Review from Allrecipes US | Canada)


    This tasted REALLY GOOD, and my fiancee loved it too, even though he's not crazy about cabbage. A word of warning - my cabbage burned while it simmered for 45 minutes, there wasn't enough oil or liquid to prevent it. I would add some beef broth in addition to the wine next time...  -  26 Aug 2002  (Review from Allrecipes US | Canada)


    We really enjoyed this! It is extremely easy but takes a while to cook so you have to start it early enough!  -  25 Feb 2001  (Review from Allrecipes US | Canada)