Sauteed Sausage With Cabbage And Apples
|Farmers sausage||750 Gram|
|Shredded cabbage||8 Cup (128 tbs)|
|Cider vinegar||25 Milliliter|
|Granulated sugar||10 Milliliter|
|Cayenne pepper||1 Pinch|
|Sour cream||250 Milliliter|
|Chopped parsley||1 Tablespoon|
Prick sausage in several places.
Place in large deep skillet with enough water to just cover bottom of pan, about 1/4 cup (50 mL); bring to boil.
Reduce heat to medium-low; cover and cook for 10 minutes.
Uncover and increase heat to medium-high; cook sausage for about 5 minutes or until browned all over.
Remove sausage and set aside.
Pour off all but 1/4 cup (50 mL) pan drippings.
Add cabbage, apples, onion and nutmeg to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until cabbage starts to wilt.
Return sausage to pan, pushing down into cabbage; reduce heat to medium-low, cover and cook for 20 minutes, stirring often.
Combine vinegar, sugar, cayenne, and salt and pepper to taste; stir until sugar dissolves.
Stir into cabbage mixture; cook, uncovered, for 5 minutes.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
Heat through over medium-low heat before continuing.) Reduce heat to low and stir in sour cream; heat through but do not boil.
Taste and adjust seasoning.
Sprinkle with parsley to serve.