Paleo Chicken Sausage Skillet with Cabbage, Apple, and Cranberries
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Cook time: 
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Yield: 2 to 4 servings
  • 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
  1. 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.
  2. 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.
  3. Add the sausage back and sprinkle the parsley on top.
  4. Serve.
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