This is a favourite around our home. Nice meal on a winter’s night. It can be modified by simply changing the type of sausage used. We’ve used our own beef/pork mix sausages, used spicy Italian sausage, honey garlic links and even Kielbasa. All add a different ‘indulgent’ flavour to the meal.
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
- 1 to 1 1/2 pound sausage, cooked, cut into slices
- 1 Tbsp Olive Oil
- 1 head cabbage, coarsely chopped
- 1 large sweet onion (white), cut into larger pieces
- 3 cloves garlic, minced
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 2 tsp rice wine vinegar
- 1 1/2 tsp Dijon or brown grainy mustard
If sausage is not precooked – fully cook before slicing into 1/4″ slices.
Heat olive oil in a large nonstick sauté pan over medium-high and add Sausage. Cook, stir ring occasionally for about 3 minutes. Transfer to a plate. In the same pan add the cabbage, onion, garlic, sugar, salt, and pepper. Stir and cook for 10 minutes. (Don’t cook too long so the cabbage stays crisp). Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes.
Darling Daughter’s Notes: Yum! Great on its own or with ketchup.
Suggested Nutritional Values (2 portions): Calories 308, Protien 10g, Carbohydrates 15g, Dietary Fiber 4g, Sugars 7g, Total Fat 23g, Cholesterol 39mg, Sodium 961mg
Great Mineral Bonuses: Vitamin K 99%, Vitamin C 60%, Vitamin B6 25%,
Diabetes Type 2 Suggestions: Leave out the tsp of salt and sugar to support heart health and insulin uptake. To more drastically lower the sodium, fat and calories use turkey sausage as a healthy alternative to smoked pork or beef (Sodium is roughly 50% reduced, fat is 50% reduced and you save 60 calories). Either way this recipe is delicious. The cabbage is an excellent source of Vitamins and is low in carbohydrates.