Fall is officially here (there’s no denying it anymore!) and as usual, I’ve been craving warm flavors and comforting dishes. When you’re trying to eat healthy like I am, this can cause quite a dilemma. No pasta? No gooey cheese or warm desserts? What’s a girl to do?!
Well guess what, this Caraway Sausage, Cabbage, and Apple Skillet Supper does the trick. Think German sausage and sauerkraut—but forget the pickled sauerkraut you think you know. This version is sweet, layered, and much more complex in flavor. Bulked up with apples, carrots, and onion, it becomes a side on its own. Chicken sausage has all the flavor of regular sausage with a fraction of the fat, and pairs perfectly with apples and cabbage. Yes, I’m still on the 30-day detox challenge, and this recipe happens to follow all the rules without a hint of deprivation (I promise!).
The true star of the dish is caraway seed, which you’re probably familiar with in rye bread. Caraway seed brings a rich, unexpectedly warm flavor profile to the dish and is perfectly suited for this time of year.
The best part about this recipe? It’s a one-pot dinner! It’s perfect for weekday nights when the last thing you want to deal with are a sink full of after-dinner dishes. It also doesn’t hurt that this all comes together in about 30 minutes. When I made this for dinner last night, I was floored by how many layers of flavor it developed in such a short amount of time. It truly hit the spot while still being incredibly healthful.
Make this dish for your family tonight and let me know what you think! Sidenote: my chicken sausage package came with 5 links, so that’s what I used. Use whatever you can find!
Caraway Sausage, Cabbage and Apple Skillet Supper
2 tablespoons olive oil, divided
6 links fully cooked chicken sausage
2 medium apples, peeled, cored, and sliced
1 medium yellow onion, peeled, halved and thinly sliced
2 carrots, peeled and thinly sliced
4 garlic cloves, peeled and chopped
1 ¼ teaspoons caraway seeds
4 cups thinly sliced green cabbage
Salt and pepper
1 cup chicken stock
1/3 cup white wine (or apple cider if desired)
1/3 cup finely chopped parsley
In a large, deep skillet over medium-high heat, heat 1 tablespoon olive oil. Brown sausages on all sides and transfer to a plate.
Heat another tablespoon oil in skillet. Add the apples, onion, garlic, carrots, and caraway seeds and cook, stirring occasionally, until softened, about 10 minutes. Add the cabbage, season, and toss lightly. Add the stock and wine, cover, and bring to a simmer over medium heat. Cook undisturbed for 10 minutes. Add the sausages back to the skillet, cover, and cook until sausage is reheated and vegetables are tender. Uncover and increase heat to evaporate any remaining liquid.
Adjust seasoning, sprinkle with parsley, and serve sausages with cabbage mixture either whole or sliced on a bias. Enjoy!
*If you’re not watching your weight, a generous sprinkling of chopped bacon would be a delicious addition!