Chicken Sausage with Quick Sauerkraut

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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.

Chicken Sausage with Quick Sauerkraut Recipe

4 servings

Active Time: 15 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 194 calories; 6 g fat (0 g sat, 1 g mono); 60 mg cholesterol; 21 g carbohydrates; 13 g protein; 3 g fiber; 582 mg sodium; 256 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 2 lean meat