Sausage and Red Cabbage

Becky Luigart-Stayner; Jan Gautro

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 28%
  • Fat: 5.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.5g
  • Carbohydrate: 28.4g
  • Fiber: 3.8g
  • Cholesterol: 38mg
  • Iron: 1.6mg
  • Sodium: 426mg
  • Calcium: 61mg


  • 1/2 (12-ounce) package chicken apple sausage, cut into 1/2-inch pieces (such as Gerhard's)
  • 2 cups chopped Granny Smith apple (about 8 ounces)
  • 1 cup frozen chopped onion, thawed
  • 1 (10-ounce) package or 6 cups thinly sliced red cabbage
  • 1 cup apple juice or apple cider
  • 1 cup dry red wine
  • 1 1/2 tablespoons brown sugar
  • 1/4 teaspoon salt


  1. Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes. Remove from pan.
  2. Add apple, onion, and cabbage; cook 5 minutes, stirring frequently. Add the sausage, juice, wine, sugar, and salt; bring to a boil. Reduce heat, and simmer 10 minutes.
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