This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 to 3 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 to 3 servings |
Ingredients
- 2 tablespoons canola oil
- 8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup)
- 1 small yellow onion, thinly sliced (about 2 scant cups)
- Kosher salt
- 1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups)
- 1/4 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 3 tablespoons apple cider vinegar
- 1 tablespoon unsalted butter
- 1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup)
- 1 large scallion, thinly sliced (about 1/4 cup)
- Hot sauce, for serving
Instructions
- Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
- Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
- Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
- Sprinkle with the scallion and serve immediately with hot sauce alongside.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 295 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 45 mg |
| Sodium | 741 mg |
| Serving Size | 1 of 3 servings |
| Calories | 295 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 45 mg |
| Sodium | 741 mg |
Reviews
Confusing. The cabbage and apples would be okay for a side but I don’t think the andouille is the right protein for it and the scallions made it even more disjointed.
Very good, but I added too much garlic and I stink of garlic all the next day! I also added frozen peas at the end.
It was just OK… I sliced the cabbage too thin and it was like a limp noodle on a fork..
This recipe is fantastic! It’s easy flavorful and satisfying! I wouldn’t change a thing.
The flavor is great. I subbed Conecuh Cajun sausage instead (whole package), somewhat less oil in normal pans but a TON less in my new HexClad cookware. I use a whole McIntosh apple and plenty of onion. All we have in our stores are large cabbages so I still use just over half a head. Using the Cajun sausage I cut the red pepper down. To be more heart healthy I don’t use much salt (what’s in the sausage pretty well covers it) and plenty of fresh cracked black pepper.
Really like the apples, they worked surprisingly well with the chicken sausage
A different flavor not use to lol but I liked it.I added some honey to offset the bold flavor of vinegar just tab bit.used turkey sausage instead of andouille
I used Aidells andouille . This turns out very spicy so you may want 1/2 the pepper flakes called for. I will try another type sausage next time to see exactly what I like best. Very good dish
I found this recipe to be fairly sweet! I suppose you are essentially caramelizing the onions and I added both gala and granny smith apples.
I used seitan instead of sausage, seasoning it first with turmeric, red chili powder, coriander and ginger, then I took it out of the pan and followed the recipe as is. Overall, I would say it’s good!
Wow I made this tonight as written OMG good. Made with chicken sausage from costco. I used 1/2 head of red cabbage granny smith apple. If there was more i would still be eating LOL. 5 Stars