5-Ingredient Chicken Sausage with Braised Red Cabbage
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
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Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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
Directions
- 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.
