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Red Cabbage with Sausage & Apples

Photo: Oxmoor House
Yield

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

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

Nutrition 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

How to Make It

  1. 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.

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