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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.