No longer the things we grab out of desperation while holiday shopping, Sigmund’s pretzels are deeply golden with crispy nubbins, perfect for smearing with mustard alongside chicken-apple sausages and the wilted cabbage, onions and carrots we’re calling “quick kraut.” OK, not kraut exactly, but definitely quick. Grab some cold brews, it’s an Oktoberfest. Cook, relax and enjoy!
What you’ll need:
1 red onion
½ head green cabbage
8 oz carrots
4 chicken-apple sausages
1 teaspoon caraway seeds
¼ cup apple cider vinegar
2 Sigmund’s pretzels
Gulden’s spicy brown mustard
freshly ground black pepper
Preheat oven to 400°F. Trim root from onion. Peel, halve, and thinly slice. Halve cabbage through the core and remove core. Thinly slice cabbage. Shred carrots on the large holes of a box grater.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook, turning often, until browned all over, about 5 minutes. Transfer to a plate
Cook onions and cabbage
Add onion and sauté until softened, about 4 minutes. Add caraway seeds, cabbage, vinegar, 1 cup water, and 2 teaspoons salt. Bring to a simmer, cover, and cook, stirring occasionally, until cabbage is wilted and tender, 10–12 minutes.
Add carrots to cabbage mixture along with ½ teaspoon sugar and toss gently to combine. Nestle sausages into cabbage mixture, cover, and cook until carrots are tender and sausages are warm, about 5 minutes.
Place pretzels directly on rack in warm oven. Bake until warmed through, about 5 minutes.
Serve cabbage and sausages with pretzels and mustard. Enjoy!