What's For Dinner

Chicken Sausage with Quick Sauerkraut
Makes 4 servings

1 12-ounce package chicken sausage

1 teaspoon extra-virgin olive oil

1 small onion, sliced

1 Granny Smith apple, thinly sliced

1 10-ounce package shredded cabbage, preferably finely shredded

¼ cup cider vinegar

¼ teaspoon salt

1 cup apple cider

1 teaspoon caraway seeds

1. Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.

2. Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.

Per serving: 194 calories; 6 g fat (0 g sat, 1 g mono); 60 mg cholesterol; 22 g carbohydrate; 13 g protein; 3 g fiber; 582 mg sodium.Nutrition bonus: Vitamin C (45% daily value).