Between the chilly nights, harvesting the garden, canning and freezing, back-to-school shopping and the sweet smell of football in the air, I must admit that I am in complete autumn mode. It is a wonderful season for the foodie that brings pears, figs, pumpkins, cranberries, sweet potatoes and a host of other greens, yellows, oranges and reds and inspires warmer and heartier dishes. Yes, I realize that autumn is a month away but, in my heart, I cannot help but be there.
I wanted to use some of the cabbage and sweet corn harvested from the garden for dinner. My husband's favorite use for cabbage is in egg rolls, which I am making tonight as a snack for our fantasy football draft (wish me luck!). He suggested using it in a chowder with some sausage, so we decided on German sausage chowder for dinner, which happens to be a perfect meal for my autumn mind. This chowder is delicious, hearty and full of flavor. Serve it with a side of crusty bread and brace yourself for comfort in a bowl.
