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Chicken & Apple Sausage w Sauteed Cabbage.JPG

Chicken and Apple Sausage with Sautéed Cabbage

Active Time: 45 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes

Makes 2 servings, with leftover sausage for Day 7, and leftover apple and cabbage for a snack tomorrow

Ingredients:

  • 1 ½ tablespoons ghee OR coconut oil, divided
  • 1 package gluten-free chicken and apple sausage (containing 4-5 links; reserve ½ of sausage for breakfast on Day 7))
  • 1 small yellow onion, halved and sliced into thin half-moons
  • ½ teaspoon dried thyme OR 1 teaspoon fresh thyme, chopped
  • A little over ½ head large green cabbage, cored and thinly sliced (about 6-7 cups)
  • ¼ cup water, plus more as needed
  • ½ teaspoon fine sea salt
  • 1 large apple, cored, and diced
  • 1 ½ teaspoons cider vinegar
  • freshly ground black pepper, to taste

Directions:

  1. Slice sausage into ½” thick slices. Heat ½ tablespoon ghee in a large skillet over medium heat. When melted, add sausage and cook, stirring occasionally, until slices have turned golden in spots, about 5-6 minutes. Using a slotted spoon, transfer sausage to a plate and set aside.
  2. Add remaining tablespoon ghee to skillet and stir in onion and thyme. Cook, stirring occasionally, until onions are softened, 8-10 minutes.
  3. Add cabbage and salt to pan, along with ¼ cup water. Stir, cover, and cook 5-6 minutes or until cabbage is fully wilted.
  4. Add apple to cabbage, and if the pan looks dry add up to ¼ cup more water. Stir, cover, and cook another 5-6 minutes or until cabbage is tender.
  5. Add sausage back to pan and heat through, about 4-5 minutes. Remove from the heat.
  6. Stir in vinegar and black pepper to taste.
  7. Divide sausage between two plates. Set aside 2 small portions cabbage and apples to have as a snack tomorrow. Divide remaining cabbage mixture between two plates and serve.
  8. When reserved snack portions are cool, package in to-go containers and refrigerate.

**When our test kitchen made this recipe we realized we only had purple cabbage, not green. So we substituted and it came out delicious. Always feel free to substitute in recipes and use your natural instinct regarding adding spices and other ingredients. You can create your own work of art!