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
How to Make It
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.
I was worried but this was AMAZING...... I used hot turkey sausage and it turned out perfect. I will make it again. I don't know that it was enough for dinner but made a GREAT lunch with crackers, kids even liked it.
One of the best cabbage dishes I've ever had - wonderful salty flavor from the sausage balanced with sweet flavor from the apples. An almost cinnamon-like hint to the cooking liquid, even though no cinnamon is added. Served with sourdough bread - a great meal.
Amazing and so easy! I followed the recipe exactly except I realized after I only did a cup of chopped apple instead of 1.5 cups, but that didn't matter at all. It was so delicious. My boyfriend ended up coming home from work hours after I made it, and I kept it on simmer the whole time...his really cooked down, was sooooooooo braised and delicious when he finally got home and ate it. He LOVED it! Such a healthy and complete meal.
I didn't have turkey sausage so used smoked turkey sausage, Hillshire Farms, cut into 1/2 inch pieces. Possibly why it wasn't as good as I had hoped it would be. Also needed to add chicken base to the liquid and caraway seeds improved the flavor; used white zinfadel wine to replace the apple juice. Served over noodles.