Sausage and Cabbage Saute with Tart Apples
This is an excellent way to incorporate beautiful purple cabbage into your dinner. It blends wonderfully with flavorful sausage and tart apples, and how often do you get to feed your family a purple dinner?
- 1 - 2 Tbsp. extra virgin olive oil
- 12 oz. pre-cooked turkey kielbasa sausage (use wheat/gluten-free, if needed), diced, or use meatless sausage
- 1/2 head red or purple cabbage chopped
- 1/2 yellow or white onion quartered and sliced
- 1 Granny Smith apple cored and chopped
- 1/2 cup water
- 1 Tbsp. cider vinegar
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- In a large stockpot or sauté pan with a tight fitting lid, heat the oil over medium heat. Add the sausage and sauté it for about 5 minutes until it starts to brown.
- Add the cabbage, onions, apples, water and vinegar, and stir to mix.
- Cover the pot and steam the mixture for 15 minutes, stirring once or twice, until the cabbage is tender.
- Season it with the salt and pepper and serve it immediately, or refrigerate it for up to 48 hours.
Slow Cooker Directions
- Omit the oil and reduce the water to 1/4 cup. Add the sausage, cabbage, onions, apples, water and vinegar to the slow cooker, and stir to mix. Cook it on low for 6 - 8 hours or on high for 3 - 4 hours. Season it with the salt and pepper. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the sausage and refrigerate, chop the cabbage, quarter and slice the onion, core and chop the apple and gently toss with a little lemon juice to prevent browning, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Add up to ¼ tsp. cayenne pepper instead of the black pepper or use spicy sausage such as chorizo instead of kielbasa. Add 2 Tbsp. raisins with the apples for a sweeter dish. Tip: While it may seem convenient, try to avoid putting your food prep knives in the dishwasher. The pressure of the water jets in the washer can cause your knives to knock into other utensils and eventually dull or damage the blades. Nutritional Information Per Serving (% based upon daily values): Calories 200, Total Fat: 10g, 15%; Saturated Fat: 3g, 13%; Cholesterol: 55mg, 18%; Sodium: 920mg, 38%; Total Carbohydrate: 14g, 5%; Dietary Fiber: 4g, 16%; Sugar: 11g; Protein: 16g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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