A little sweet, a little briny, this fall-inspired dish will warm your tummy. I like to round out the meal with quinoa pilaf or garlic toast.
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces precooked chicken sausage links (4 links)
- 1 medium sweet apple, such as Gala, peeled and cut into oversized matchsticks
- 1/2 large red onion, sliced thin (about 2 cups)
- 1/4 large red cabbage, sliced thin (about 4 cups)
- 2 tablespoons apple cider vinegar
Instructions
- Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan.
- Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables.
Nutrition Facts
| Calories | 265 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 65 milligrams |
| Sodium | 666 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 6 grams |
| Protein | 18 grams |
Reviews
Yummy
Miiiiiiiii LLCas drop poop
Quick and tasty. Nice year-round dish. Not too heavy for summer and still hearty enough for winter.
I chose this because I wanted a red cabbage and sausage recipe and it had the least amount of ingredients… I’m not a fan. Even though I reduced the amount of vinegar slightly it was still way too much. My daughter said she didn’t like the apple but I don’t think that’s the issue. I cooked it longer than it said to incorporate the flavors and hopefully dissipate some of the strong vinegar smell and taste. It was still crisp and ok. I ate it but I won’t make it again.