On nights where I’m looking for an easy, no fuss dinner, I often make a stop at the butcher to pick up some sausage links. Our go-to side is sauteed peppers and onions and you can easily make a sub or a pasta dish with these three ingredients. But sometimes, the peppers and onions, while somewhat sweet, are a bit one-note in flavor: savory.
If you don’t know, I am an acid fiend. I love extra tart vinaigrettes, and pickles of all kinds. Since sausage is a rather heavy dish, I wanted an equally hearty side that would bring an additional flavor profile to the party. So here comes sweet and sour sauteed cabbage. I make a pretty similar dish with swiss chard, so I knew that it would be great with cabbage as well.
I like to cook the sausage in the pan first and then cook the cabbage in the leftover grease. And I like to add the cooked sausage back in the pan while the cabbage continues to cook. Obviously, this makes renders the dish non-vegan, but use olive oil and it’s right up Meatless Monday’s alley.
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup apple cider vinegar
2 tablespoons brown sugar
Salt and pepper
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.