Chicken Sausage with Braised Red Cabbage and Potatoes

I chose this dish because I had all the ingredients right at home, and it was an amazing decision—it turned out incredibly delicious! This recipe is from America's Test Kitchen.

The apple and onion infused the cabbage with a delightful sweetness that we absolutely loved! The chicken sausage I picked was packed with gouda cheese, adding even more flavor. I followed the recipe to the letter, and it turned out so delicious that John and I devoured every bite!

This recipe serves 4-6

Time: 1 1/4 hours

Chicken Sausage with Braised Red Cabbage and Potatoes

Ingredients

• 1 1/2 pounds small red potatoes, unpeeled, halved

• 1/4 cup vegetable oil, divided

• Salt and Pepper, to taste

• 1 1/2 pounds of cooked chicken sausage, any flavor you like

• 1 onion, halved and sliced thin

• 1 head red cabbage (about 2 pounds), cored and shredded

• 1 1/2 cups apple cider

• 1 Granny Smith apple, peeled and grated

• 2 bay leaves

• 1 1/2 tsp minced fresh thyme or 1/2 tsp dried

• 2 Tbsp cider vinegar

• 2 Tbsp minced fresh chives

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Directions

1. Toss potatoes with 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper in bowl. Cover and microwave, stirring occasionally, until potatoes are tender, about 5 minutes (it took my microwave 10 minutes); drain well.

2. Meanwhile, heat 1 Tbsp oil in 12 inch skillet over medium heat until it starts to shimmer. Add sausage and brown on all sides, about 5 minutes; transfer to platter.

3. Add onion, 1/2 tsp salt to fat left in skillet and cook over medium heat until onion is softened, about 5 minutes. Stir in cabbage, cider, apple, bay leaves and thyme. Cover and cook until cabbage is softened, about 15 minutes.

4. Return sausage to the pan with the vegetables and cook until cabbage is very tender, 8-10 minutes. Uncover and simmer until liquid is almost evaporated, 2 to 3 minutes. Transfer sausage to platter and discard the 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 to keep warm.

5. Add remaining 2 Tbs oil to now-empty skillet and heat over medium heat until it starts to shimmer. Add potatoes, cut side down, and cook until browned, 2-5 minutes. Transfer to platter with sausage and cabbage, sprinkle with chives, and serve.

Make sure you have your mise en place prepared before you start.

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