Duck Sausages with Red Cabbage


Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Cabbage is the perfect foil for rich, fatty things like sausage. You can serve your homemade duck sausages with sauerkraut instead, but this cabbage is sweet and sour and lightly crunchy, so you’ll get much the same effect. Plus the dish looks beautiful.


  • pounds red cabbage (1 large head)
  • 1 tablespoon coarse salt


Pull off any wilted leaves from the cabbage and cut the head into quarters through the root end. Slice off the section of core that runs along the edge of each of the four wedges and slice the wedges crosswise as fine as you can. Combine the shredded cabbage with the coarse salt and rub the salt with the cabbage until it’s dissolved—until you don’t feel the graininess under your fingers—then tr