Slow Cooker Red Cabbage and Sausage
September 24, 2009 by Marye Audet
Filed under Autumn, Casseroles
Although it is not quite slow cooker weather here, for many of you it is. Actually, I tend to use the slow cooker all year because it doesn’t heat up the kitchen and it really is a great way to cook meals.
This is so good. You can substitute a good dark ale for the wine if you like with excellent results.
Serve it with a dark rye bread, some sliced Swiss or Gouda, noodles, and you have a great meal happening.
Slow Cooker Red Cabbage and Sausage
1 head red cabbage, shredded
4 tart apples, cored and diced
1 tablespoon lemon juice
1/2 …read more
