Rating: 3.5 stars
3 Ratings
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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


Recipe Summary

20 mins
10 mins


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

3 oz. sausage & 1 1/2 cups kraut
264 calories; protein 14g; carbohydrates 24g; dietary fiber 4g; sugars 15g; fat 12g; saturated fat 1g; cholesterol 60mg; vitamin a iu 77IU; vitamin c 30.9mg; folate 33.8mcg; calcium 39.7mg; iron 0.6mg; magnesium 14.5mg; potassium 272mg; sodium 599mg; thiamin 0.1mg.

1 fruit, 1 vegetable, 2 lean meat