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.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 12-ounce package chicken sausage
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-ounce package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 teaspoon salt
1 cup apple cider
1 teaspoon caraway seeds

1. Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.
2. 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 INFORMATION: Per serving: 194 calories; 6 g fat (0 g sat, 1 g mono); 60 mg cholesterol; 22 g carbohydrate; 13 g protein; 3 g fiber; 582 mg sodium.
Nutrition bonus: Vitamin C (45% daily value).

Too much cider - after the sausage was fully cooked, and the cabbage was wilted down, there was a huge amount of cider at the bottom. I poured it off, and it was 2/3 cup! But the flavor itself was nice.

Anonymous, Potomac Falls, VA

Did not have apple cider so used wine. Very good, and easy to prepare.

Angela Leach, Albuquerque, NM

I thought this was great. Quick and tasty.

Anon

Very good. Inexpensive, easy and quick, tasty and low cal.

Anon