Tangy Red Cabbage and Sausage Supper Recipe

Tangy Red Cabbage and Sausage Supper Recipe

  • 2 tablespoons vegetable oil
  • 1 (12 ounce) package The Butcher's Cut Chicken Sausage with Apple
  • 1 medium head red cabbage, cut into quarters, cored, and sliced 1/4 inch thick
  • 1 Granny Smith apple – peeled, cored and thinly sliced
  • 1/2 cup thinly sliced onions
  • 1/2 teaspoon ground ginger
  • 1/4 cup dry white wine
  • 2 tablespoons Safeway SELECT Verdi Balsamic Vinegar
  • Salt and pepper
  • Chopped parsley
  1. In a wide frying pan, heat oil over medium-high heat. Add sausages and cook, turning as needed, until browned (3 to 5 minutes). Lift out sausages and place in a shallow casserole. Keep warm in a 250 degree F oven while preparing cabbage.
  2. To same pan, add cabbage, apple, and onion; sprinkle with ginger and pour in wine. Cook, stirring often, until cabbage is crisp-tender and apples are tender when pierced with a fork (8 to 10 minutes).
  3. Stir in vinegar to coat all ingredients well. Season with salt and pepper to taste.
  4. Spoon cabbage around sausages, then garnish with parsley.
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