Larry gets read to eat.
Happy March! We are now in Massachusetts Maple Month, according to the Massachusetts Maple Producers Association.
Regular readers of this blog will know that I LOVE maple syrup—not just on pancakes but as a sweetener for all sorts of dishes. It’s particularly useful in recipes like this one, sent in by Larry Fox, who lives in Eugene, Oregon.
I’ve known Larry almost all my life. In some ways he seems very grown up: he has a very responsible job and prematurely gray hair. When we get together, however, I always think the hair is a disguise–like the shoe polish we used to whiten our hair in high-school theatricals. He’s still fun and youthful at heart.
As you can see, Larry’s recipe only requires a tiny bit of maple syrup (and you may use sugar if you want to). The syrup enhances the sweet-and-sour appeal of this cabbage concoction.
Larry used some form of chicken sausage when he prepared it; I used turkey kielbasa. If you are near a German butcher, try a German sausage since the dish definitely has a German flavor.
Larry’s recipe also included a teaspoon of cracked mustard seeds, but I couldn’t find my mustard seeds so I left them out and it was still delicious—warm, flavorful, and hearty.
What’s YOUR favorite way to use maple syrup? Please leave a comment below to let me know….
Ingredients:
2 tablespoons extra-virgin olive oil
1 teaspoon caraway seeds
1 teaspoon peppercorns, cracked
1 large yellow onion, sliced
1 pound cabbage, roughly shredded
2 garlic cloves, minced
2 teaspoons salt
freshly ground pepper to taste
2 firm apples, cored and cut into 1/4-inch wedges (Larry uses honey crisp; I used Gala apples from Apex Orchards, and I used Apex’s vinegar as well)
5 sprigs fresh thyme (you may use dried if you absolutely have to)
1 tablespoon maple syrup
1/4 cup apple-cider vinegar
1 pound sausage, sliced into bite-sized pieces
1 teaspoon caraway seeds
1 teaspoon peppercorns, cracked
1 large yellow onion, sliced
1 pound cabbage, roughly shredded
2 garlic cloves, minced
2 teaspoons salt
freshly ground pepper to taste
2 firm apples, cored and cut into 1/4-inch wedges (Larry uses honey crisp; I used Gala apples from Apex Orchards, and I used Apex’s vinegar as well)
5 sprigs fresh thyme (you may use dried if you absolutely have to)
1 tablespoon maple syrup
1/4 cup apple-cider vinegar
1 pound sausage, sliced into bite-sized pieces
Instructions:
Preheat the oven to 375 degrees. In a large pan over medium-high heat, heat the oil; then toss the spices in it for 1 minute. Add the onion, cabbage, garlic, salt, and pepper. Cook until they are nice and brown, stirring frequently.
Turn off the heat, and stir in the apples, thyme, sugar, and vinegar.
Transfer the mixture to a casserole dish, and place the sausage pieces on top. Place the dish, uncovered, in the oven, and bake for 10 minutes. Flip the sausages over and bake for another 10 to 12 minutes, until the sausage pieces are cooked through.
Serve with lots of German-style mustard and roasted small potatoes—not to mention a hearty beer. Serves 4.
Eating this dish may start you dancing like my neighbors' snowgirl.
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