Sauerkraut from a can, pale and puckery, is no match for this a flavorful cabbage saute that goes well with savory chicken sausage. Serve this simple supper with assorted mustards and some toasted rye bread.

EatingWell Test Kitchen
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Ingredients

Directions

  • Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.

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  • 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.

Nutrition Facts

204 calories; 6.3 g total fat; 0.2 g saturated fat; 60 mg cholesterol; 583 mg sodium. 222 mg potassium; 23.2 g carbohydrates; 3.3 g fiber; 17 g sugar; 13.4 g protein; 77 IU vitamin a iu; 31 mg vitamin c; 34 mcg folate; 40 mg calcium; 1 mg iron; 14 mg magnesium;