By Judy Hevrdejs
If your cabbage consumption is limited to a deli coleslaw or a tangy helping of sauerkraut, now's a good time to give the humble vegetable another chance.
Sauteing thinly sliced cabbage with thinly sliced onions — cooking just until the onions begin to caramelize and sweeten — creates a savory companion to cooked sausages, such as kielbasa or chicken-apple links. Up this winter dish's flavor with cubes of apple and caraway seeds.
Hearty cabbage skillet supper
Prep time: 10 minutes
Cook time: 15 minutes
2 tablespoons vegetable oil
2 yellow onions, thinly sliced
1 package (16 ounces) coleslaw or 6 cups finely shredded cabbage
¼ to ½ cup chicken broth
1 apple, peeled if desired, diced
4 precooked sausages
1 teaspoon caraway seeds
1/2 teaspoon salt
Freshly ground pepper
Heat oil in a large skillet over medium-high heat; add onions. Cook, stirring often, until onion softens, about 3 minutes. Add cabbage, ¼ cup of the broth and apple. Cover; reduce heat to low. Simmer 5 minutes.
Stir in caraway seeds, salt and pepper to taste. Arrange cooked sausages over cabbage. Add more of the broth if needed. Cover; cook 5 minutes. Uncover; cook until broth is reduced, about 2 minutes; do not let vegetables burn.
Per serving: 241 calories, 50% of calories from fat, 14 g fat, 1 g saturated fat, 45 mg cholesterol, 17 g carbohydrates, 15 g protein, 407 mg sodium, 5 g fiber.
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