Cabbage w/Chix and Apple Sausage and Peppers

Cabbage w/Chix and Apple Sausage and Peppers | 3 Comments
From NOLA oyster roast, Aired on Fri 9/4
Chef Jeff Henderson,

1.        Over medium heat, lightly brown sausage, on both sides in olive oil

2.        Add onions, bell pepper and Sauté until translucent (about 2 mins.)

3.        Add cabbage, chix broth, thyme, salt and pepper, cover, reduce heat, and simmer until cabbage is fork tender about 20 minutes.

  • 1 head of cabbage, washed, core removed, cut in quarters, then halves
  • 1 lb. Aidells Chicken and apple sausage, cut on diagonal into 2” thick, discs
  • ½ C yellow bell pepper, chopped
  • ½ C red onion, chopped
  • ½ C fat-free, low sodium chix broth
  • 2 TBS thyme and basil leaves, chopped
  • 3 TBS extra-virgin olive oil
  • sea salt to taste (about ¼ tsp.)
  • ground black pepper to taste (about 1/8 tsp.)


. The recipe given with that picture will never look like the picture, you don't even use the same peppers only and you don't seem to know the difference between chopping and slicing.

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