Monday, September 23, 2013

Apple, Chicken Sausage and Cabbage Saute

2T butter, ghee or avocado oil; divided
1 large onion (for 1 cup thin slices)
4 links smoked chicken, sausage (12 oz, or any smoked sausage or kielbasa)
2 apples (about 1 1/2 lb, for 2 1/2 cup chopped apple)
1 1/2 lbs green cabbage (for 8 cup thinly sliced, loosely packed)
1 cup water
2 T honey
1/4 t ground black pepper
2 T red wine vinegar (optional)

In a 12", extra deep skillet or dutch oven with a lid, heat 1 T butter over medium heat.
Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
Meanwhile, slice each sausage unto 1/2" pieces; set aside.
Core (but do not peel) the apples; chop into bite sized pieces.
Add apples and sausage to the skillet; stir well and cook over medium heat.

Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
Add water, 1T butter, and honey; stir to mix well.
Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, 
approx 30-45 minutes.

Uncover the skillet and serve as is or sprinkle with pepper and vinegar; toss to mix.
Taste and add more vinegar if desired.
Serve immediately.

No comments:

Post a Comment