• 1 tbsp. olive oil
  • 3 sprigs fresh thyme
  • 2lbs Sweet Italian Beef Sausage or Turkey Fennel Sausage (or a mix of both), sliced on the diagonal in to 1/2″ slices
  • 2 apples, diced
  • 1/2 red onion, sliced
  • 1/2 head red or savoy cabbage, cut into 1/2-inch-thick slices
  • Kosher salt
  • freshly ground black pepper
  • 1 c. fresh apple cider or water
  • 2 tbsp. apple cider vinegar

Brown the Sausage
Heat oil in a large cast-iron skillet over medium-high heat. Add sausage and cook, turning occasionally, until golden brown, 6 to 8 minutes; transfer to a plate.

 

Saute Apples and Onions
Reduce heat to medium and onions and thyme and season with salt; saute 4-5 minutes, or until soft. Add cabbage and apples. Season with salt and pepper. Cook, stirring onion occasionally, until cabbage has started to wilt and apples are softening.

 

Add Sausage and Braise
Return sausage to skillet, nestling among vegetables. Add cider and vinegar. Simmer, stirring occasionally to prevent burning, until cabbage is meltingly soft and sausages are steamed and tender, 15-20 minutes.

Passover Note: Kosher for Passover Sausages can be found here