Braised Cabbage with Apples and Sausages
Serve with: Mashed potatoes. Cabbage — a member of the cruciferous family — is a tasty and inexpensive winter vegetable. It is very versatile because it can be eaten raw in salads, as a cooked vegetable or in soups and stews. Serve this dish with mustard.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 450 |
| pro | 18 g |
| total fat | 33 g |
| sat. fat | 11 g |
| carb | 22 g |
| fibre | 3 g |
| chol | 69 mg |
| sodium | 858 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 1% |
| vit C | 63% |
| folate | 10% |
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2 tsp (10 mL) vegetable oil
4 bratwurst sausages (about 1-1/2 lb/750 g)
2 red-skinned apples, cored and sliced
6 cups (1.5 L) shredded cabbage (about one-quarter head)
1/2 cup (125 mL) apple juice
1 tbsp (15 mL) grainy mustard
1/2 tsp (2 mL) caraway seeds, crushed
1/4 tsp (1 mL) each salt and pepper
Preparation:
In skillet, heat oil over medium-high heat; brown sausages. Remove to plate.
Drain fat from pan. Add apples; cook, stirring occasionally, until golden brown, about 3 minutes. Add to plate.
Reduce heat to medium. Add cabbage, apple juice, mustard, caraway seeds, salt and pepper to pan; toss to coat well. Sprinkle with reserved cooked apples; top with browned sausages.
Cover and cook until cabbage and apples are tender and sausages are no longer pink inside, about 15 minutes.
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