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.