What's cooking Wednesday

Fall is here, folks. There is no denying it any longer. The leaves in Ottawa are distinct shades of orange and red, the days are crisp and the nights are crisper. It's time to pull out the comfort food recipes. This is a recipe I've made several times before. My note on top of the recipe says that I first made it during Christmas 1995. And it was "awesome!" I still stand by that. It is a perfect recipe for this time of year and I often find myself pulling it out when the apples are at their best.

Sautéed Sausage with Cabbage and Apples

750 g farmer's sausage
8 cups coarsely shredded cabbage
2 apples, chopped
1 small onion, chopped
1/2 tsp nutmeg
2 tbsp cider vinegar
2 tsp white sugar
pinch cayenne pepper
salt and pepper
1 cup sour cream
cooked egg noodles

Prick sausage in several places. Place in large deep skillet with enough water to just cover bottom of pan, about /4 cup.; bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes. Uncover and increase heat to medium-high; cook sausage for about 5 minutes or until browned all over. Remove sausage and set aside.

Pour off all but 1/4 cup pan drippings. Add cabbage, apples, onion and nutmeg to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until cabbage starts to wilt. Meanwhile, slice sausage into bite-size pieces. Return sausage to pan, pushing down into cabbage; reduce heat to medium-low, cover and cook for 20 minutes, stirring often.

Combine vinegar, sugar, cayenne and salt and pepper to taste; stir until sugar dissolves. Stir into cabbage mixture; cook, uncovered, for 5 minutes.

Reduce heat to low and stir in sour cream; heat through but do not boil. Taste and adjust seasoning.