Becky Luigart-Stayner; Jan Gautro
Yield
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes. Remove from pan.

Step 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.

Ratings & Reviews

EllenDeller's Review

IndianaJayne
January 30, 2014
Very good, with a few tweaks: about 50% less liquid, fresh chopped vidalia onion sauteed first in just a tsp. of bacon drippings (it's just one teaspoon! And the bacon is certified humanely raised!) and about 1/2 TB cider vinegar and 1/2 TB honey--and a bay leaf. I also cook chicken sausage separately rather than mixing in the cabbage itself. Super simple and delicious. Served with the sausage, roasted potatoes, and a slice of sourdough rye bread.

ebeth00b's Review

ebeth00b
February 06, 2013
Quick, easy, weeknight meal option. Was great with a slice of crusty bread to soak up the sauce. The flavors were unique and would make a fun Oktoberfest themed meal.

IndianaJayne's Review

GayleR
May 15, 2010
Good recipe for a week night. Quick, too. I used white cabbage, cider vinegar, with a splash of white wine and yellow onions (what I had in stock). I added whole corriander seeds (approx. 1/2 tsp). Served with boiled potatoes and spicy mustard...a full meal. I have made it often and served for guests, too. A hit. Reheats well also.

GayleR's Review

EllenDeller
January 10, 2009
Good, and easy to make. Lots of extra liquid, though.