- 1 package(s) (12-ounce) chicken sausage
- 1 teaspoon(s) extra-virgin olive oil
- 1 (small) onion, sliced
- 1 Granny Smith apple, thinly sliced
- 1 package(s) (10-ounce) shredded cabbage, preferably finely shredded
- 1/4 cup(s) cider vinegar
- 1/4 teaspoon(s) salt
- 1 cup(s) apple cider
- 1 teaspoon(s) caraway seeds
- Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
- Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.
Calories | 194 |
Total Fat | 6g |
Saturated Fat | 0 |
Cholesterol | 60mg |
Sodium | 582mg |
Total Carbohydrate | 22g |
Dietary Fiber | -- |
Sugars | -- |
Protein | 13g |
Calcium | 0 |
For the fries I cut up some potatoes and coated them with a little evoo, taco seasoning mix and cayenne pepper and baked them at 425 for 30 min or until crispy.
John really like dinner, the cabbage was a little on the sweeter side but paired with the spicy sausage it was a good combination and the fries were a little spicy. (anything spicy in his book is a win)
Now off to watch the Pats win!!!
0 comments:
Post a Comment