Robust and hearty, grilled sausages and braised red cabbage with apples is a soothing duo that's simple, fast, and inexpensive
By Betty Rosbottom
Pan-grilled sausages served with braised red cabbage and apples definitely falls into this category. Robust and hearty, this soothing duo is simple, fast, and inexpensive to prepare. Thinly sliced red cabbage, chopped onions and diced Granny Smiths are quickly sauteed, then braised for about 10 minutes in a mixture of cider, vinegar and sugar. Crushed fennel seeds add an unexpected but delectable touch to the dish. Stove- top grilled (or pan-fried) kielbasa sausages offered with grainy Dijon mustard make a perfect accompaniment to the deep red cabbage melange.
Add some creamy mashed potatoes to the plate, and make your favorite brownies for dessert, and you've got a menu guaranteed to comfort your guests!
GRILLED SAUSAGES AND BRAISED RED CABBAGE WITH APPLES
SERVES 5 to 6
Quarter and core cabbage, then cut each quarter crosswise into 1/4-inch wide strips. You should get 8 to 9 cups. Quarter and core unpeeled apple, then cut into 1/2-inch dice.
Heat margarine and oil in a large, heavy skillet set over medium heat. When hot, add cabbage, apples and onion, and saute, stirring, until just starting to soften, 5 to 6 minutes. Add sugar, vinegar, fennel seeds, salt, and cider. Bring to a simmer then reduce heat, cover, and cook until cabbage and apples are very tender, 10 minutes or more. Taste and add more salt if needed and season with pepper. If you want cabbage to have a slightly tarter flavor, stir in 1 to 2 teaspoons additional vinegar. (Cabbage can be prepared a day ahead; cool, cover, and refrigerate. Reheat in a large skillet over medium heat, stirring constantly.)
To cook sausages, lightly oil a stovetop grill pan or a heavy skillet, and place over medium high heat. When hot, add sausages and cook until browned lightly on both sides and hot all the way through, about 5 minutes. Serve sausages with mustard and with red cabbage and apples. Sprinkle cabbage with parsley.
Note: Turkey kielbasa sausages, which are lower in fat, work well in this recipe
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To comment, please click here. © 2013, Betty Rosbottom Distributed by Tribune Media Services Inc.
To comment, please click here.
© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .