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.
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.
204 calories;6 g fat(0 g sat); 3 g fiber; 23 g carbohydrates; 13 g protein; 34 mcg folate; 60 mg cholesterol; 17 g sugars; 0 g added sugars; 77 IU vitamin A; 31 mg vitamin C; 40 mg calcium; 1 mg iron; 583 mg sodium; 222 mg potassium