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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Braised Red Cabbage with Sausage and Apples

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

Cooking Light OCTOBER 2002

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

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

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.

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
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Braised Red Cabbage with Sausage and Apples recipe

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