Red Cabbage with Sausage & Apples

Red Cabbage with Sausage & Apples Recipe
Photo: Oxmoor House

Yield:

Serves 6 (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 119
Fat 3.8 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 255 mg
Calcium 0.0 mg

Ingredients

1 teaspoon canola oil
6 ounces turkey Italian Sausage
1 cup thinly sliced red onion
6 cups thinly sliced red cabbage
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 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Remove casings from 6 ounces turkey Italian sausage. Add sausage and 1 cup thinly sliced red onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add 6 cups thinly sliced red cabbage, 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, and 1 bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.

Jean Kressy,

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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