Sausage Apple Cabbage Skillet
Sweet apples and browned chicken sausage balance a skillet of tender cabbage. Mustard and a little cider vinegar brighten the pan juices.
Serves: 4 | Estimated total time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 12 ounces fully cooked chicken sausage, sliced
- 1 onion, thinly sliced
- 1 small green cabbage (about 1 1/2 pounds), cored and shredded
- 2 firm apples, cored and sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/3 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt to taste
How to make it
- Heat oil in a large skillet over medium-high heat. Brown sausage for 4–5 minutes and transfer to a plate.
- Add onion and cook 3 minutes. Add cabbage in batches, tossing as it wilts.
- Add apples, thyme, pepper and broth. Cover, lower heat to medium and cook 8–10 minutes until cabbage and apples are tender but hold their shape.
- Return sausage, stir in mustard and vinegar, and cook until sausage reaches 165°F or the package specifies a higher temperature. Taste before adding salt.
Helpful tips
Use fully cooked sausage for the stated timing. A wide skillet helps cabbage cook evenly without overflowing.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. For dishes served hot, reheat leftovers to 165°F throughout. Keep bread and crisp toppings separate until serving. See USDA leftover storage guidance.
Common question
Can I use raw sausage? Cook it separately to its safe internal temperature first; raw poultry sausage must reach 165°F. Then slice and add as directed.
Keep your seasonings organized
Recipes like this put dried thyme into regular rotation. Give your jars a dedicated spot with the Spiceo four-piece wall-mounted spice rack set. Mounting hardware is included; jars and spices are not included.
More recipes to try
Recipe image is AI-generated for illustration. Results vary with ingredients and equipment; this recipe has not been kitchen-tested.