![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/16.jpg\" "\\"16\\"")
<\/a><\/p>\nSausage on a Bed of Red Cabbage and Apples<\/strong> Cooked juicy sausage was placed on a bed of red cabbage and apples and served with mustard. When I found sausage and cabbage in my fridge, I thought maybe I could make something German(like). Red cabbage and apples were sauteed with oil, and then continued to cook with sugar, apple vinegar, thyme, salt, and pepper. I’m not sure if it’s even remotely close to any German dish, but I enjoyed it very much. I really liked the vinegar flavor in the cabbage and apples. If you decide to make this, don’t forget good quality mustard! The bright purple color of the cabbage seems almost too purple for food! Or is it just me?!<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u7d2b\u30ad\u30e3\u30d9\u30c4\u3068\u6797\u6a8e\u3068\u30bd\u30fc\u30bb\u30fc\u30b8<\/strong> \u30bd\u30fc\u30bb\u30fc\u30b8\u3068\u7d2b\u30ad\u30e3\u30d9\u30c4\u3092\u51b7\u8535\u5eab\u306b\u898b\u3064\u3051\u305f\u306e\u3067\u3001\u306a\u3093\u3068\u306a\u304f\u30c9\u30a4\u30c4\u98a8\u306a\u6599\u7406\u3092\u30a4\u30e1\u30fc\u30b8\u3057\u3066\u51fa\u6765\u305f\u306e\u304c\u30b3\u30ec\u3002<\/p>\n \u7d2b\u30ad\u30e3\u30d9\u30c4\u3068\u6797\u6a8e\u306f\u30b5\u30e9\u30c0\u6cb9\u3067\u7092\u3081\u3066\u3001\u3057\u3093\u306a\u308a\u3057\u3066\u304d\u305f\u3089\u3001\u7802\u7cd6\u3001\u308a\u3093\u3054\u9162\u3001\u30bf\u30a4\u30e0\u3001\u5869\u3001\u3053\u3057\u3087\u3046\u3067\u5473\u4ed8\u3051\u3057\u306a\u304c\u3089\u3082\u3046\u3061\u3087\u3063\u3068\u7092\u3081\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u3053\u3093\u304c\u308a\u713c\u3044\u305f\u30bd\u30fc\u30bb\u30fc\u30b8\u3092\u306e\u305b\u305f\u3089\u3001\u30de\u30b9\u30bf\u30fc\u30c9\u3092\u6dfb\u3048\u3066\u3002<\/p>\n \u9162\u304c\u3061\u3087\u3063\u3068\u52b9\u3044\u305f\u3068\u3053\u308d\u304c\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u3093\u3060\u3051\u308c\u3069\u3001\u30c6\u30ea\u30fc\u306b\u306fNG\u3002 \u3057\u304b\u3082\u30c6\u30ea\u30fc\u3001\u82d7\u5b57\u306f\u3068\u3063\u3066\u3082\u30c9\u30a4\u30c4\u7cfb\u306a\u540d\u524d\u306a\u306e\u3060\u3051\u308c\u3069\u3001\u30c9\u30a4\u30c4\u6599\u7406\u81ea\u4f53\u306f\u3042\u307e\u308a\u597d\u304d\u3058\u3083\u306a\u304b\u3063\u305f\u306e\u3092\u4eca\u601d\u3044\u51fa\u3057\u305f\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u305d\u308c\u306b\u3057\u3066\u3082\u7d2b\u30ad\u30e3\u30d9\u30c4\u3063\u3066\u706b\u3092\u901a\u3057\u3066\u3082\u9bae\u3084\u304b\u306a\u7d2b\u8272\u304c\u6b8b\u308b\u306e\u306b\u3073\u3063\u304f\u308a\uff01<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Sausage on a Bed of Red Cabbage and Apples November 22, 2011 Cooked juicy sausage was placed on a bed of red cabbage and apples and served with mustard. When I found sausage and cabbage in my fridge, I thought maybe I could make something German(like). Red cabbage and apples were sauteed with oil, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-22921","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22921"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22921\/revisions"}],"predecessor-version":[{"id":23117,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22921\/revisions\/23117"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nNovember 22, 2011<\/em><\/p>\n
\n2011\u5e7411\u670822\u65e5<\/em><\/p>\n
\n\u9162\u3001\u82e6\u624b\u3060\u304b\u3089\u306d\uff5e\u3002\u3002\u3002
\n\u30ad\u30e3\u30d9\u30c4\u3082\u7279\u306b\u597d\u304d\u306a\u91ce\u83dc\u3058\u3083\u306a\u3044\u3057\u3002\u3002\u3002<\/p>\n<\/a> <\/a><\/p>\n
\n<\/a><\/p>\n
\n\u305f\u304f\u3055\u3093\u306e\u30d6\u30ed\u30ac\u30fc\u3055\u3093\u304b\u3089\u7f8e\u5473\u3057\u305d\u3046\u306a\u98df\u5199\u771f\u304c\u6bce\u65e5\u5c4a\u304d\u307e\u3059\u3002<\/strong><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"