Chicken Sausages with Braised Red Cabbage and Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss potatoes with one tablespoon oil, Quarter teaspoon salt and pepper in bowl, cover and microwave, Stirring occasionally, until potatoes are tender, about 5 minutes. Drain well.

Step 2

Meanwhile, heat one tablespoon oil in Dutch oven over medium heat until shimmering. Brown sausages on all side, about 5 minutes. Transfer to plate.

Step 3

Add onion and remaining half teaspoon salt to fat left in pot and cook over medium heat until onions are softened about 5 minutes. Stir in cabbage, cider, Apple, Bay leaves, and thyme. Nestle sausage into vegetables and add any accumulated juices. Cover and cook until cabbage is very tender and sausages register at least 160°, 20 to 25 minutes.

Step 4

Uncover and simmer until liquid is almost evaporated. 2 to 3 minutes. Transfer sausage to serving platter and discard Bay leaves. Stir vinegar into vegetables and season with salt and pepper to taste. Transfer vegetables to platter with sausage and tint with aluminum foil.

Step 5

Wipe pot Clean with paper towels. Add remaining 2 tablespoons oil to now empty pot and heat over medium heat until shimmering. Add potatoes, cut side down. And cook until browned, 2 to 5 minutes. Transfer to platter with sausage and cabbage. Sprinkle with chives and Serve.