Braised Red Cabbage with Sausage and Apples

Braised Red Cabbage with Sausage and Apples Recipe
Randy Mayor; Jan Gautro
The cabbage picks up salty and sweet flavors from the sausage and apples. Serve with toasted sourdough bread.


3 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 238
Caloriesfromfat 28 %
Fat 7.5 g
Satfat 2.1 g
Monofat 2.6 g
Polyfat 2.6 g
Protein 12.6 g
Carbohydrate 32.7 g
Fiber 4.7 g
Cholesterol 48 mg
Iron 2.1 mg
Sodium 556 mg
Calcium 93 mg


6 ounces turkey Italian sausage (about 2 links)
1 teaspoon vegetable oil
1 cup thinly sliced red onion
6 cups thinly sliced red cabbage (about 1 1/2 pounds)
1 1/2 cups finely chopped peeled Granny Smith apple
2/3 cup apple juice
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf


Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.

October 2002
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