Print Recipe Caraway Sausage, Cabbage and Apple Skillet Supper
Servings: 4 people
- 2 slices thick-cut preservative-free bacon, chopped
- 1 ½ pounds (about 6 links) fully cooked, smoked sausage, such as Aidells’ smoked-chicken-with-apple, see Note
- 2 medium McIntosh apples, cored, peeled, and sliced
- 1 medium-sized yellow onion, about 6 ounces, peeled, halved and thinly sliced
- 4 carrots, peeled and thinly sliced into half moons
- 3 garlic cloves, peeled and chopped
- 1 ¼ teaspoons caraway seeds
- 6 cups thinly sliced green cabbage (about half a 2 ½ -pound head)
- ¾ teaspoon salt
- Freshly ground black pepper
- 1 cup chicken stock
- ⅓ cup white wine
- ⅓ cup finely chopped flat-leaf parsley
- In a large, deep skillet over medium-low heat, cook the bacon, stirring often, until almost crisp, 8 to 10 minutes. With a slotted spoon, transfer the bacon to a small bowl and reserve.
- Add the sausages to the skillet and cook, turning them once or twice, until they are well browned, 6 to 8 minutes. Transfer to a cutting board. When cool, quarter the sausages crosswise on the diagonal.
- Meanwhile, add the apples, onion, carrots, garlic, and caraway seeds to the skillet. Cover, lower the heat slightly and cook, stirring once or twice, for 10 minutes. Add the cabbage, reserved bacon and the salt. Season with pepper to taste. Add the stock and wine, cover and bring to a simmer Cook undisturbed for 10 minutes. Stir the cabbage and vegetables together well. Scatter the sausage pieces over the cabbage. Cover and cook, stirring once or twice, until the sausages are heated through and the cabbage is almost tender, another 7 to 10 minutes. Uncover, raise the heat to high, and cook, stirring often, until the cooking juices have evaporated, 6 to 8 minutes. Adjust the seasoning, sprinkle the parsley over all and serve hot. Note: Supermarket-sausage substitutions include kielbasa, knockwurst and bratwurst.