MAIN DISH

CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE

For testing purposes, we used Aidells Smoked Chicken and Apple Sausage. Any smoked sausage or kielbasa can be substituted.

Start to finish: 28 minutes.

• 2 teaspoons vegetable oil

• 1 large onion (for 1 cup thin slices)

• 4 links (12 ounces) smoked chicken sausage

• 2 Granny Smith apples (about 1 ½ pounds, for about 2 ½ cups pieces)

• 1 ½ pounds green cabbage (for 8 cups thinly sliced, loosely packed)

• 1 tablespoon butter

• 2 tablespoons honey

•  ¼ teaspoon ground pepper

• 2 tablespoons red-wine vinegar, or more to taste

In a 12-inch, extra-deep skillet with a lid, heat the oil over medium heat. Peel the onion, and cut it into thin ( 1/8-inch) slices, adding to the skillet as you slice. Stir, and cook while slicing each sausage link into ½-inch pieces. Set the slices aside.

Core but do not peel the apples; chop into bite-size pieces. Add all the apple bits and sausage slices to the skillet. Stir well. Continue to cook over medium heat.

Meanwhile, thinly slice the cabbage (no larger than ¼-inch thick for quick cooking), and add it to the skillet. Add the butter, honey and 1 cup water; stir to mix well.

Bring the liquid to a boil, cover the skillet and steam for 5 to 6 minutes. Uncover, stir, and toss well. Re-cover, and steam until the cabbage is crisp-tender, 5 to 6 minutes more.

Uncover the skillet and sprinkle the pepper and vinegar over the cabbage mixture. Toss to mix. Taste, and add more vinegar, if desired. Serve at once. Makes 4 servings.

Per serving: 321 calories (43 percent from fat), 16 g fat (6 g saturated), 102 mg cholesterol, 16 g protein, 33 g carbohydrates, 5 g dietary fiber, 708 mg sodium.

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