Wednesday, May 27, 2009

Chicken Sausage with Quick Sauerkraut

1 12 oz package chicken sausage (chicken apple is a good choice)
1 tsp extra-virgin olive oil (I probably use more than that)
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-oz package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 tsp salt
1 cup apple cider
1 tsp caraway seeds.

Cook sausages in large skillet over medium-high heat until brown on all sides, 2-3 minutes. Transfer to a plate (I cut mine in half, but you could leave them whole or slice them however you like).

Heat oil in the pan over med-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown (1-2 min). Add cabbage, vinegar, and salt and cook, stirring often, until just wilted (about 2 min.). Add cider and caraway seeds. Bring to a boil.

Return sausages to a pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 min.

I was halfway through making this when I realized that I did not own any apple cider. So instead, I put in 1 cup water and a generous sprinkle of white sugar. Then, when there was about 4 min. to go, I realized I had some hard cider in the fridge. So I opened one of those and poured about half of it in the skillet (leaving the cover off so the extra moisture could escape) and about half down my throat. It actually turned out ok, although I think if I'd had the cider and not the water it would have been better.

To my amazement, even the little geek ate this. I wasn't surprised she ate the sausages, but I was surprised I got her to eat the cabbage by telling her it was "cabbage pasta." I will make this again, but probably not until this fall when it's not so hot out. The Big Geek seemed to be a fan, but did say it needed more sausage and less cabbage.

I got this recipe from, so it really is pretty good for you--it has about 45 % of your daily vitamin C and only 194 calories per serving. Of course, that assumes you eat the equivalent of one sausage.

No comments:

Post a Comment