This delicious glazed chicken sausage and sauteed cabbage recipe is perfect for those chilly winter evenings. This dish can be enjoyed by all of the family any day of the week and you can serve it with your choice of potato. Enjoy.
Ready in: 50 minutes
1 pound chicken sausage
1 cup chicken stock
1/2 cup cider vinegar
2 tablespoons brown sugar
1 onion, chopped or thinly sliced
2 to 3 cloves garlic, finely chopped
1 head white cabbage, shredded
Salt and freshly ground pepper, to taste
For the sausage
Heat a small amount of oil in a large frying pan over medium to high heat. Add the sausages and cook, turning occasionally, until golden-brown on all sides, about 8-10 minutes.
Pour in the chicken stock, cider vinegar, and brown sugar. Bring the liquid to a boil, cover, and continue cooking over medium to high heat, for 10 minutes. Remove the cover and continue to boil until the liquid has cooked out and the sauce is dark brown, thick, and glossy, about 15 minutes. Serve with braised cabbage and spicy mustard (optional).
For the cabbage
Heat a few tablespoons of olive oil in a cooking pot/ large saucepan over medium-high to high heat. Sauté the onions until soft and translucent (about 5 minutes). Add the garlic and cook for another minute. Add a large handful of cabbage and stir until coated in oil. Continue adding cabbage, a fistful at a time, adding more olive oil as needed. Season generously with salt and pepper. Lower heat to medium and cook, stirring frequently, until the cabbage is tender, about 20 minutes. Adjust seasoning and serve with glazed chicken sausages.
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