Braised Red Cabbage with Sausage and Apples

Randy Mayor; Jan Gautro

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

Yield: 3 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 28%
  • Fat: 7.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.6g
  • Protein: 12.6g
  • Carbohydrate: 32.7g
  • Fiber: 4.7g
  • Cholesterol: 48mg
  • Iron: 2.1mg
  • Sodium: 556mg
  • Calcium: 93mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Braised Red Cabbage with Sausage and Apples Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy