Braised Cabbage with Turkey Sausage

This recipe is so simple, yet so delicious. You’ll be happy to have leftovers of the braised cabbage for breakfast, to enjoy next to eggs, or for lunch, next to half a sandwich.

The acidity from the cider vinegar perfectly balances the sweetness of the apples and cabbage. You can pair the cabbage with chicken, pork or fish as well.

Serving size

5 ounces of cabbage + 1 sausage

Makes

6

Ingredients

1 teaspoon caraway seeds

1 teaspoon fennel seeds

2 tablespoons butter, unsalted

2 small apples, semi-tart, cored and thinly sliced

½ small red cabbage, thinly sliced

¼ cup apple cider vinegar

¼ cup water

6 turkey sausages

Black pepper, freshly grounded, to taste

Sea salt (optional)

Nutrition Info

Makes:Serving size: 5 ounces of cabbage + 1 sausage

Calories

174

Fat

9 g

Saturated Fat

4 g

Cholesterol

53 mg

Carbohydrates

13 g

Sugar

8 g

Fiber

3 g

Protein

12 g

Sodium

358 mg

Calcium

54 mg

Phosphorus

133 mg

Potassium

391 mg

Instructions

  1. Heat a large skillet at medium heat and toast the caraway and fennel seeds for 2 minutes.
  2. Reduce heat and melt the butter in the pan with the seeds.
  3. Add the apples to the pan and sauté for 5 minutes.
  4. Add the cabbage, cider vinegar, and water to the pan.
  5. Braise for 10 minutes over medium heat.
  6. While the cabbage is braising, heat another medium skillet at medium high heat.
  7. Arrange the sausages in the skillet so they are not crowded.
  8. Cook sausages until they are evenly heated inside, about 10-15 minutes.
  9. Season the cabbage and the sausages to taste. Serve together, with crusty bread and enjoy!

 

Recipe contributed by FamilyCook Productions

You can make the braised cabbage in advance up to 2 days. It also freezes very well.

You can also substitute turkey sausages for chicken sausages.