I used the beautiful vegetable to make an Cabbage-Apple Slaw and severed it with chicken sausage.
Chicken Sausages with Cabbage-Apple Slaw
Adapted from Every Day With Rachael Ray
3/4 pound green cabbage, thinly sliced (3 cups)
2 apples, such as granny smith and mcintosh, cut into matchsticks
1/4 cup crumbled blue cheese
1/4 cup cider vinegar
1/4 cup milk
4 teaspoons grainy mustard
Salt and pepper
1 tablespoon extra-virgin olive oil
4 fully cooked chicken sausage links (about 9 ounces), halved lengthwise
In a bowl, combine the cabbage and apples. In another bowl, whisk together the vinegar, milk, mustard; season with salt and pepper. Toss with the cabbage. Add crumbled blue cheese.
In a skillet, heat the olive oil over medium-high heat. Prick the skin side of the sausages with a fork, add to the skillet and cook, turning once, until browned, about 5 minutes. Serve with the cabbage-apple slaw. Serves 4.
Adapted from Every Day With Rachael Ray
3/4 pound green cabbage, thinly sliced (3 cups)
2 apples, such as granny smith and mcintosh, cut into matchsticks
1/4 cup crumbled blue cheese
1/4 cup cider vinegar
1/4 cup milk
4 teaspoons grainy mustard
Salt and pepper
1 tablespoon extra-virgin olive oil
4 fully cooked chicken sausage links (about 9 ounces), halved lengthwise
In a bowl, combine the cabbage and apples. In another bowl, whisk together the vinegar, milk, mustard; season with salt and pepper. Toss with the cabbage. Add crumbled blue cheese.
In a skillet, heat the olive oil over medium-high heat. Prick the skin side of the sausages with a fork, add to the skillet and cook, turning once, until browned, about 5 minutes. Serve with the cabbage-apple slaw. Serves 4.
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