Paleo Chicken Sausage Skillet with Cabbage, Apple, and Cranberries
Prep time:
Cook time:
Total time:
Yield: 2 to 4 servings
Ingredients
2 tablespoons olive oil
12 oz (340 g) fully-cooked organic apple chicken sausage (see Note)
1 medium onion, halved and thinly sliced
2 medium apples (I used Fuji), peeled, cored, quartered, and sliced
12 oz (340 g) savoy cabbage, sliced into thin shreds
1 cup (110 g) fresh cranberries
1½ tablespoons apple cider vinegar
1½ tablespoons honey
1 teaspoon minced fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh flat leaf parsley
Instructions
Heat the oil in a large skillet over medium-high heat; add the sausage and cook until browned, about 3 to 5 minutes. Transfer the sausages to a plate and set aside.
To the same skillet, stir in the onion, apple, cabbage, cranberries, vinegar, honey, thyme, salt, and pepper. Cover the skillet and cook until the vegetables are tender (but the apple isn’t mushy) and the liquid is evaporated, about 8 to 10 minutes, stirring occasionally. Taste and add additional salt, pepper, and honey as desired.
Add the sausage back and sprinkle the parsley on top.
Serve.
Notes
Chicken Sausage: If you want to keep this dish paleo, be sure you choose a paleo brand of chicken sausage. If you can't find a paleo product, you can make your own sausage instead (check out my recipe for Paleo Apple-Onion Chicken Breakfast Sausage here.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/paleo-chicken-sausage-skillet-with-cabbage-apple-and-cranberries-crazy-for-cranberry/