Grilled Sausages with Balsamic Cabbage, Apples and Onions

Posted by Olivia on Monday, January 11th, 2010

This is one of those great thumbnail recipes that can be quickly whipped up using a very short list of ingredients. It’s satisfying on its own, but if you want to add a starch, try noodles tossed with buttery Arbequina Extra Virgin Olive Oil.


4 large, good-quality grilling sausages, sliced on the bias (I like chicken-apple)

1 yellow onion, thinly sliced

2 medium apples (fuji, gala, granny smith, whatever looks good), cored and sliced thinly 

1 medium head red cabbage, cored and sliced thinly 

3 tbsp medium-intensity extra virgin olive oil, such as Ascolano

salt and pepper to taste

2 tbsp Champagne Balsamic Vinegar

1 small bunch flat leaf parsley, chopped, for garnish 


To make the cabbage, Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the onion and cook until soft. Add the apple slices and cook for 2-3 minutes until they begin to brown. Add the cabbage and cook everything together for 7-8 minutes or until cabbage begins to soften. Drizzle 2 tbsp balsamic vinegar over the cabbage and toss well to coat (tongs work well for this). Allow to cook for another 2-3 minutes or until the balsamic has been absorbed by the cabbage, apples, and onions. Season well with salt and pepper.

To cook the sausages, heat 1 tbsp olive oil in a grill pan (or regular skillet) over high heat. Grill sausage slices 2-3 minutes on each side until the skin has caramelized and the inside is cooked.

To serve, Heap a pile of the cabbage mixture on a plate and arrange half of the grilled sausage slices atop. Garnish with fresh parsley.

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