Sausage and Cabbage Skillet

By Jess Kehoe

Do you have a farm share or CSA?  If so, and your family is like mine, the cabbage can sit in your refrigerator for weeks, since using little bits for tacos here and there doesn't take much.  Amazingly it seems to last for quite a while in there, needing only a little trim of the edges.  If it's time to use up that big head of cabbage to make way for the next one here is a pretty tasty and very easy recipe to try.  Even my husband agreed that it was surprisingly good, especially considering his less than enthusiastic initial reaction to my announcement of what was for dinner!

Ingredients:

2 tablespoons olive oil
4 sausages, sliced into 1/4 in thick pieces
1 small head of cabbage, about 5 cups, shredded (I used a mixture of red and green since that is what was sitting in my fridge)
1 small apple, sliced thinly
1/2 yellow onion, diced or thinly sliced
1-2 cloves of garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper

Instructions:

Heat a large skillet to medium high.  Add the sausages and sauté, flipping frequently to brown them.  When cooked to your liking, remove them from the pan and set them aside.

In the same skillet, heat 2 tablespoons of olive oil to medium high.  Sauté the onions and garlic until onions begin to soften.  Add in the cabbage, apple slices, salt and pepper.  This may feel like it overflows your pan, but that's ok, it will cook down quite a bit.  Stir occasionally until the cabbage is close to tender.  This will take about ten minutes.

Add the sausages back into the pan and mix, cooking another 3-5 minutes to re-heat the sausage. 

Serve and enjoy!