Braised Cabbage With Apples & Chicken Sausage
Did you think I forgot about you? Never! It’s just that it’s School Vacation Week, so I’m preoccupied with life right now, not blogging. I am cooking this week, though, and have some tasty new recipes on the way – including this tasty braise we had last night.
Now, I’m a fan of cabbage, but I understand it’s not something that everyone looks forward to. But folks, it’s so so so good for you – and I think that this might be a good recipe to try if you’re ambivalent – the braising here makes the cabbage very mild and tender, and the apples help create a sweet, yet savory and hearty dish. The red cabbage called for here makes a really pretty presentation – brilliantly reddish-purple. And although the cabbage has to cook for a while, it’s a stir-once-in-a-while thing, so you can put it on the stove and do other things while you prepare dinner.
You can choose to steam some potatoes to use as a base for the braise, or else it’s good on its own, perhaps accompanied by some good bread. Or, if you’re like me and have overindulged on Chinese New Year and Valentine’s vittles, you can eat it straight-up, ‘cause it’s delicious that way, too.
Braised Cabbage With Apples & Chicken Sausage
1 head red cabbage, halved, cored and cut into thin strips 2 T. canola oil 1 small onion, thinly sliced 2 Granny Smith apples, peeled, cored and thinly sliced About 1/3 c. balsamic vinegar, divided, plus more to taste 1/4 t. ground allspice 12 oz. fully-cooked chicken and apple sausage, cut into ½-in. rounds 1 lb. of fingerling or new potatoes, optional Kosher salt and freshly ground black pepper to taste
If you’re serving this over potatoes, clean them and cut them into uniformly-sized pieces and sprinkle them with some salt and pepper. Place the potatoes in a steaming basket set in a large saucepan, and steam until fork-tender. Meanwhile, heat the oil over medium heat in a large, lidded skillet or Dutch oven, and add the onion. Cook, stirring, until almost tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
Add the cabbage to the pot. Toss to coat thoroughly, then add the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for 45 minutes, stirring from time to time. Add the sausage, stirring to combine. Cook for 15 more minutes, until sausage is heated through. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Serve over potatoes, if desired.
Serves 4.
© 2010, Sarah. All rights reserved.
