This colorful cabbage sauté is the best of both sauerkraut and slaw--a mix of textures and bright, tangy flavor. Serve with assorted mustards and some toasted rye bread. Source: EatingWell Magazine, October 2020 - 30th Anniversary

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausages and cook until brown on all sides, 2 to 3 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil to the pan. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, carrot, 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 and reduce heat. Cover and simmer until the sausages are heated through and the cabbage is tender, about 10 minutes.

Nutrition Facts

264 calories; total fat 12g 18% DV; saturated fat 1g; cholesterol 60mg 20% DV; sodium 599mg 24% DV; potassium 272mg 8% DV; carbohydrates 24g 8% DV; fiber 4g 16% DV; sugar 15g; protein 14g 28% DV; exchange other carbs 2; vitamin a iu 77IU; vitamin c 31mg; folate 34mcg; calcium 40mg; iron 1mg; magnesium 14mg; thiaminmg.