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:

Dairy FreeDairy Free

Ingredients

    3 tablespoonsred wine vinegar
    2 1/2 tablespoonswhole grain mustard
    2 tablespoonsextra-virgin olive oil
    1small head Napa cabbage (about 1 1/2 pounds), shredded
    1/4 teaspoonfine sea salt
    2(1/4-pound) links hot chicken sausage
    2(1/4-pound) links sweet chicken sausage
    3 tablespoonsseedless raisins
    1/4 teaspoonground black pepper

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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

Serving Size

Calories

340

Total Fat

19g

Saturated Fat

8g

Cholesterol

80mg

Sodium

320mg

Total Carbohydrate

18g

Dietary Fiber

3g

Total Sugars

5g

Protein

25g

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. See our Terms of Service.