This evening I made a quick and easy meal using just a few simple ingredients. I stopped by Sprouts and picked up a 1-pound package of their fresh made bulk (not links) Chicken French-Apple Sausage. They make it with ground chicken thighs, spices, applesauce and apples so it has a slight sweet flavor. I also picked up a 3-pound head of savoy cabbage (it's a bit more delicate than regular green cabbage and has a crinkly leaf). I browned the sausage in a bit of olive oil until it was golden brown and broke it up as it cooked. While it was cooking, I cored, cut up, and thinly sliced my head of cabbage and added it to the browned sausage along with some sea salt and black pepper and a few tablespoons of butter. I turned the heat up, covered the pot (no water added) and let it heat up and steam a bit to wilt the cabbage using only what moisture was left on the shredded cabbage. I uncovered it after a bit and as the cabbage cooked down I kept stirring it and turned the heat up to medium-high so it would begin browning in the butter. In the last 5 minutes I added 3 sliced green spring onions and stirred it around and then served. You'll be surprised at how much the cabbage cooks down and shrinks. It was so delicious and so simple to make. Sausage and cabbage go so well together. I snapped a quick photo below and included the easy peasy recipe. Enjoy!
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.
I make something very similar. After I brown the sausage, I remove it from the pan (keep it warm) and then I saute some sweet onions and apples until they are translucent. Then I toss in the cabbage and the cooked sausage and saute until the cabbage is wilted. YUM~!
I actually do a version of this dish often, but my method varies from yours. I slice a couple of carrots on the diagonal, slice an onion, and cook these in a large skillet with oil/butter/ghee on medium high heat until the carrots and onions just begin to have a bit of color. Then I add the cabbage and cooked sausage, sprinkle a bit of soy sauce over and quickly cover to steam the cabbage and other vegetables. I have found that slightly browning the onions and carrots really enhances the flavor of this dish. If you want a purely vegan version, you can add nuts at the end instead of meat. You are correct. It is a delicious, quick, easy, and healthy meal!
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