1

Set a 12-inch skillet over medium heat to preheat for 2 minutes.

2

While the skillet preheats, slice the chicken sausage links on the cutting board into 0.5-inch coins.

3

Swirl olive oil into the hot skillet, then lay the sausage coins in a single layer.

4

Sear undisturbed for 3 minutes until the undersides turn deep golden, then stir and brown 2 more minutes until both sides are crusted.

5

While the sausage browns, halve and thinly slice the onion, then mince the garlic on the same board.

6

Cut the core from the cabbage wedge and slice the leaves into thin ribbons about 0.25 inch wide.

7

Transfer the browned sausage to a plate with a slotted spoon, leaving the flavorful fat in the skillet.

8

Add the onion, cabbage, thyme, salt, and pepper, stirring 4 to 5 minutes until the cabbage collapses and its edges turn lightly golden.

9

Stir in the minced garlic and cook 30 seconds until fragrant but not browned.

10

Pour in the broth, vinegar, and mustard, scraping up the browned bits, then cover and braise over medium-low for 6 minutes until the cabbage is silky-tender.

11

While the cabbage braises, core the apple and cut it into thin wedges, then finely chop the parsley.

12

Uncover, return the sausage and its juices, and scatter in the apple wedges, simmering uncovered 3 minutes until the liquid turns into a glossy glaze and the apples are warm but still crisp.

13

Pull the skillet off the heat, shower with chopped parsley, and spoon the cabbage, sausage, and apples into warm bowls.

One-Pot Mustard Chicken Sausage with Cabbage & Apples

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One-Pot Mustard Chicken Sausage with Cabbage & Apples

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands