Braised Cabbage and Sauerkraut with Sausages

Last night I made Braised Cabbage and Sauerkraut with Sausages, from The Food Matters Cookbook.  I used up the rest of the sauerkraut that we got for the Fourth of July, as well as some vegetable stock I had leftover in the fridge.  I served it with baked potatoes, as per the serving suggestion.

Morgan really liked it.

We paired it with Heavy Seas's Davy Jones' Lager.  It was indeed creamy, but not really special.