Friday, March 6, 2015

Glazed Sausage with Sautéed Cabbage

If you have some chicken sausage and 1/2 head of cabbage, you've got dinner!. I made these in two separate pans since I wanted to make a sauce for the sausage.

1 lb. chicken sausage, sliced in chunks
1 cup chicken broth
1/2 cup apple cider vinegar
2 T brown sugar
olive oil

for cabbage:

1/2 cabbage sliced
1/2 onion sliced
2 garlic cloves sliced
salt and pepper
olive oil

Brown sausage in some olive oil, add broth, vinegar, and sugar and bring to a boil. Cover and cook over medium heat--watch to be sure you don't lose all the sauce--you are just boiling it down a bit.

At same time, cook the onion and garlic in some live oil, add the cabbage, salt and pepper and stir around cooking that for about 15 minutes or so.

Serve with spicy brown mustard and some buttered rye bread.

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