Recipe: 5-Ingredient Chicken Sausage with Braised Red Cabbage

Photo by: Michelle Dudash ©Scripps

Michelle Dudash, Scripps

While attending culinary school years ago, I learned how to make classic braised red cabbage with a lengthy ingredient list, including some foods the average cook doesn’t tend to keep on hand. But that doesn’t mean you should have to miss out on the comfort and deliciousness of braised red cabbage on any night of the week. A little sweet, a little briny, this fall-inspired dish will warm your tummy. The leftovers are even tasty when enjoyed cold when you’re super-hungry and in a hurry.

Red cabbage is a low-cal, low-carb vegetable, and an excellent source of vitamin C.

When selecting chicken sausage, look for “natural” varieties, which are widely available in stores now in different flavors, like apple. My favorite type of chicken sausage for this recipe is savory herb. I like to round out the meal with quinoa pilaf or garlic toast.

5-Ingredient Chicken Sausage with Braised Red Cabbage

Prep Time: 10 minutes; Cook Time: 30 minutes

Serves 4


12 ounces precooked chicken sausage links (4 links)

1/4 large red cabbage, sliced thin (about 4 cups)

1/2 large red onion, sliced thin (about 2 cups)

1 medium sweet apple, like Gala, peeled and cut into oversized matchstick pieces

2 tablespoons apple cider vinegar


Heat a large pot with a wide base on 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, about 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from pan.

Add the cabbage, onion and apple 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 1/4 cup water (or broth for added flavor, if you have some), vinegar, 1/4 teaspoon salt and pepper. Place the sausage on top. Cover, leaving slightly ajar. 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 cabbage.

Per serving: Calories 265; Fat 10 g (Saturated 2 g); Cholesterol 65 mg; Sodium 666 mg; Carbohydrate 28 g; Fiber 6 g; Protein 18 g; Vitamin A 3% DV; Calcium 9% DV; Vitamin C 81% DV; Iron 12% DV

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