Grain Mustard Cabbage with Hot and Sweet Sausage
Serves 4
Time 35 min
Red wine vinegar blended with hearty whole grain mustard superbly complements hot and sweet chicken sausage atop tender-crisp Napa cabbage. Easy, fast and tasty, this dish can also be served open-faced on a thick slice of crusty bread for a tempting variation on the classic Reuben sandwich.
Special Diets:
Ingredients
- 3 tablespoons red wine vinegar
- 2 1/2 tablespoons whole grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head Napa cabbage (about 1 1/2 pounds), shredded
- 1/4 teaspoon fine sea salt
- 2 (1/4-pound) links hot chicken sausage
- 2 (1/4-pound) links sweet chicken sausage
- 3 tablespoons seedless raisins
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 375°F.
In a small bowl combine the vinegar and mustard; set aside.
Heat 1 tablespoon of the oil in a large skillet over medium high heat.
Add sausage and cook, turning occasionally, until golden brown all over, about 2 minutes per side.
Transfer sausage to a baking dish, bake for 10 minutes, then cut into small chunks.
Meanwhile, in the same skillet, heat remaining 1 tablespoon oil.
Working in batches, add cabbage and cook until just tender, about 3 to 5 minutes per batch. (Keep the batches small so the cabbage cooks quickly.)
Transfer cooked cabbage to a serving bowl and season with salt and pepper.
Add reserved vinegar mixture, raisins and sausage to cabbage and toss to combine.
Nutritional Info:
Per serving: 340 calories (170 from fat), 19g total fat, 8g saturated fat, 80mg cholesterol, 320mg sodium, 18g carbohydrates (3g dietary fiber, 5g sugar), 25g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons red wine vinegar
- 2 1/2 tablespoons whole grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head Napa cabbage (about 1 1/2 pounds), shredded
- 1/4 teaspoon fine sea salt
- 2 (1/4-pound) links hot chicken sausage
- 2 (1/4-pound) links sweet chicken sausage
- 3 tablespoons seedless raisins
- 1/4 teaspoon ground black pepper