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Sausage Smothered in Red Cabbage with Cranberries

Yields1 Serving

 canola oil, for cooking
 a dab of butter
 1 lb. kielbasa or garlic sausage, cut into 1/2-inch pieces
 1 small head red cabbage, shredded
 1 small onion, chopped
 1 apple, cored and diced
 1/2 cup cranberry sauce (or to taste)
 2 Tbsp. balsamic vinegar
 salt and freshly ground black pepper

In a large, heavy skillet, heat a drizzle of oil and a blob of butter over medium-high heat. Add the sausage and cook until it starts to brown.


Add the onion and cook for a few minutes, until it softens. Add the cabbage and apple and cook, stirring often and covering with a lid, until soft. Add the cranberry sauce and balsamic vinegar and continue cooking, stirring often, until thickened and softened.


Season with salt and pepper and serve warm. Serves 4.