Corena’s Kitchen

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Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Main Dish John Morgan Main Dish John Morgan

Chicken Apple Sausage with Cabbage

This is a great cold weather meal, although it's delicious anytime of the year.

Ingredients

  • 1 1/2 teaspoons butter
  • 1 teaspoon olive oil
  • 4 links chicken and apple sausage
  • 1 onion, sliced
  • 1 pinch salt and freshly ground black pepper to taste
  • 3 cloves garlic, crushed
  • 3 cups apple cider or apple juice
  • 1 pound small Yukon Gold potatoes, scrubbed but not peeled
  • 1 1/2 pounds finely shredded green cabbage
  • salt and freshly ground black pepper to taste
  • 2 tablespoons Dijon mustard, for garnish
  • 2 tablespoons chopped fresh parsley, for garnish

 

Directions

  1. Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
  2. Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
  3. Stir garlic into sausage mixture; cook and stir for 30 seconds.
  4. Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
  5. Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
  6. Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
  7. Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

 

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