Red Cabbage with Sausage & Apples

Photo: Oxmoor House

Yield: Serves 6 (serving size: about 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 3.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 255mg
  • Calcium: 0.0mg

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

  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.
My Notes

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

Add Note

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

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy