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Braised Red Cabbage with Sausage and Apples

Randy Mayor; Jan Gautro
Yield

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

The cabbage picks up salty and sweet flavors from the sausage and apples. Serve with toasted sourdough bread.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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