Braised Red Cabbage
with Sausage and Apples

Yield: 3 servings (serving size: 1 2/3 cups)
Source: Cooking Light Annual Recipes 2003
CL Comments: The cabbage picks up salty and sweet flavors from the sausage and apples. Serve with toasted sourdough bread.


6 ounces turkey Italian sausage (about 2 links)
1 teaspoon vegetable oil
1 cup thinly sliced red onion
6 cups thinly sliced red cabbage (about 1 1/2 pounds)
1 1/2 cups finely chopped peeled Granny Smith apple
2/3 cup apple juice
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf


  1. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil.
  2. Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.


H.U: 5 per serving
CALORIES 238 (28% from fat); FAT 7.5g (satfat 2.1g, monofat 2.6g, polyfat 2.6g); PROTEIN 12.6g; CARBOHYDRATE 32.7g; FIBER 4.7g; CHOLESTEROL 48mg; IRON 2.1mg; SODIUM 556mg; CALCIUM 93mg

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