Chicken-Apple Sausage & Cabbage Stir-Fry
1 tablespoon olive oil
1 pound ground bulk style sausage (I used chicken-apple sausage)
2 to 3 pound head of cabbage, cored and thinly sliced (I used savoy cabbage)
Sea salt and black pepper, to taste
2 to 3 tablespoons butter (I used Kerrygold)
3 green spring onions, sliced
In a large skillet or wok, heat oil over medium heat. Add sausage and cook until browned and cooked through, breaking it up into small pieces with a spoon as it cooks. When sausage is browned and fully cooked, add shredded cabbage; cover pan and cook until cabbage begins to wilt, about 5 minutes.
Uncover pan and stir, continuing to cook uncovered for about 5 minutes until cabbage begins to cook down. Season with salt and pepper. Add butter and increase heat to medium-high, stirring sausage and cabbage frequently until cabbage has begun to brown and cooked to desired consistency. Stir in sliced green onions and cook an additional 3 to 5 minutes.
*Note: To save time, bagged fresh coleslaw mix can be used in place of the head of cabbage. Use whatever type sausage is your favorite (Italian sausage, etc.). You could also use ground beef in place of the sausage and just season it a bit more.