Vegetarian Sausage and Cabbage with Apples
This easy sausage and cabbage recipe comes together in one skillet with tender cabbage, sweet apples and savory vegetarian sausage. A quick 30-minute meal that’s perfect for fall dinners, weeknight cooking or even a German Oktoberfest-inspired spread.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 12 ounces vegetarian sausage* sliced into rounds
- 1 medium onion thinly sliced
- 1 small head green cabbage cored and thinly sliced (about 6 cups)
- 2 cloves garlic minced
- 2 medium apples Fuji, Honeycrisp or Gala, cored and sliced
- 1½ teaspoons caraway seeds
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- ¼ cup vegetable stock
- Fresh parsley chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add vegetarian sausage and cook for 4 to 5 minutes, turning occasionally, until golden brown. Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Stir in the onion and cabbage and onion. Cook for 6 to 8 minutes, until softened and beginning to caramelize.
- Stir in apple slices, garlic, caraway seeds, salt and pepper. Cook for another 4 minutes or so, until the apples soften slightly.
- Pour in apple cider vinegar and vegetable stock, scraping up any browned bits from the pan. Reduce heat to medium-low and simmer for 5 minutes until the liquid reduces and the cabbage is tender.
- Return the sausage to the skillet, tossing everything together to heat through. Taste and adjust salt and pepper, as needed.
- Sprinkle skillet with fresh chopped parsley and serve.
Notes
*I use Smoked Apple & Sage from Field Roast, as it has a similar flavor profile and ingredient list as the recipe. You can use whatever brand and flavor you prefer, or swap in traditional German sausage if you're not plant-based.