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