I have lots of mini heads of local green cabbage leftover from the farmers' market earlier this week. And lately I've been on quite the cabbage kick anyway. While it's one of the least glamorous vegetables out there, it's easy to grow and maintain and it lasts a long time once picked. Additionally, cabbage is loaded with vitamin K, vitamin C, fiber, and folate. In short, it's the unassuming superfood. And when I think cabbage, I often think of German food.

This is a simple recipe and contrary to your normal German restaurant experience, where you leave bloated and overfed, this meal will leave you feeling pretty good about yourself. Not just because it's healthy but also because no animal products were used in the making of this recipe. If you refuse to eat vegan sausage, then the recipe would work with sausage from the butcher. But I love this gourmet vegan sausage called Field Roast. It's fresh, not frozen, and it's downright delicious. I'm not one to cut corners and buy anything already made, but in a pinch, this sausage is a great way to feed meat eaters and vegans alike.

Slow Stewed Cabbage With Vegan Sausage
1 small head cabbage
1 cup water
1/4 cup organic olive oil
1 cup dry white wine
1 tsp sea salt
1/4 tsp freshly cracked pepper
1/4 tsp red pepper flakes (optional)
4 vegan sausages, cut into 3-inch pieces

Method

1. Start by cutting the cabbage into halves and remove the core. Shred the cabbage.

2. Add the cabbage to a large skillet. Add in water, oil, wine, salt, and pepper. Add the pepper flakes based on how spicy you like it. Just know that they're potent. You can also add more salt if you like.

3. Cover over medium heat.

4. While that's happening, brown the vegan sausages on all sides.