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Chicken Sausage With Braised Red Cabbage And Potatoes

Chicken Sausage With Braised Red Cabbage And Potatoes

America's Test Kitchen: One-Pan Wonders, p.50
1 hour 15 minutes
Serves 4 to 6

Ingredients

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  • 1 pounds small red potatoes, unpeeled, halved
  • 1/4 cup vegetable oil
  • Salt and pepper
  • 1 pounds cooked chicken-apple sausage
  • 1 onion, halved and sliced thin
  • 1 head red cabbage (2 pounds), cored and shredded
  • 1 cups apple cider
  • 1 Granny Smith apple, peeled and grated
  • 2 bay leaves
  • 1 teaspoons minced fresh thyme or  teaspoon dried
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced fresh chives

Instructions

  1. Toss potatoes with 1 tablespoon oil,  teaspoon salt, and  teaspoon pepper in bowl. Cover and micro- wave, stirring occasionally, until potatoes are tender, about 5 minutes; drain well.
  2. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add sausage and brown on all sides, about 5 minutes; transfer to platter.
  3. Add onion and  teaspoon salt to fat left in skillet and cook over medium heat until onion is soft- ened, about 5 minutes. Stir in cabbage, cider, apple, bay leaves, and thyme. Cover and cook until cabbage is softened, about 15 minutes.
  4. Nestle sausage into vegetables, cover, and cook until cabbage is very tender, 8 to 10 minutes. Uncover and simmer until liquid is almost evaporated, 2 to 3 minutes. Transfer sausage to platter and discard bay leaves. Stir vinegar into vegetables and season with salt and pepper to taste. Transfer vegetables to platter with sausage and tent with aluminum foil.
  5. Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add potatoes, cut side down, and cook until browned, 2 to 5 minutes. Transfer to platter with sausage and cabbage, sprinkle with chives, and serve.