Image for Seared Sausage, Cabbage and Apples
Seared Sausage, Cabbage and Apples
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  • CourseMain Dish
  • 2 Tbsp. extra virgin olive oil, divided
  • 4 sweet Italian sausages (pork, chicken, turkey or plant-based)
  • 2 large Pink Lady apples, unpeeled and sliced
  • 1 large onion, slivered
  • 4 cups thinly sliced green cabbage
  • 1/2 tsp. salt
  • 1 tsp. dried thyme
  • 1/4 tsp. ground cinnamon
  • 1/2 cup apple cider
  • 1 Tbsp. apple cider vinegar
  1. Place a large sauté pan over medium-high heat and drizzle in one tablespoon of the olive oil. Add the sausage links and cook for about five minutes, turning every couple of minutes to brown all sides. Use tongs to move the sausage links to a plate.
  2. Add the apple slices, onion and cabbage and stir. Add salt, thyme and cinnamon, and turn and stir until the apples and cabbage are soft and browned in spots, about four minutes.
  3. Return the sausages to the skillet, then pour the cider and cider vinegar over the contents of the pan. Bring to a boil on medium-high heat, then reduce the heat to medium to simmer vigorously for about five minutes, until the sausages are cooked through and the liquid is reduced and syrupy. Serve hot.
Recipe Notes

This hearty meal can be complemented by a side of roasted baby potatoes or wild rice.

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