Cabbage Sauté with Apples

This simple sauté is the perfect accompaniment to dress up your smoked turkey sausage, pork chop, or brat.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 85
  • Fat: 3.6g
  • Saturated fat: 1.2g
  • Protein: 1.2g
  • Carbohydrate: 13.0g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 298mg
  • Calories from fat: 38%
  • Fiber: 2.4g
  • Calcium: 16mg


  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 1 1/4 cups vertically sliced red onion
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoons salt
  • 1 large Granny Smith apple, cored and chopped (1 1/4 cups)
  • 1 (10-ounce) package angel hair slaw
  • 1/4 cup apple juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper


  1. Heat butter and oil in a large nonstick skillet over medium-high heat until butter melts. Add onion and next 4 ingredients; sauté 3 minutes or until onion is tender. Add apple and slaw; sauté 2 minutes or until cabbage begins to wilt. Stir in apple juice and remaining ingredients. Bring to a boil; reduce heat to medium, and simmer 10 minutes or until liquid evaporates, stirring occasionally.
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