Monday, December 03, 2007

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).

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