Monday, April 25, 2011

As Fast As You Can Wilt It...

I am always on the hunt for quick and easy recipes for dinner. I only get home after work around 6:00pm most days, so I don’t have time to cook a gourmet meal but that doesn’t mean I don’t want to eat gourmet food. This recipe is super easy and it comes from my favourite cook book, “Family Circle Quick and Easy Cooking” and this book is full of delicious recipes. Give this recipe a try tonight for a very tasty and quick meal. I used turkey hot Italian sausage in mine just because I prefer turkey to pork. You could use whatever your favourite sausage is.



Wilted Cabbage and Brats

2 tbsp olive oil
½ a 2 pound head napa cabbage, cut into 4 wedges,
leaving the core intact to hold wedges together
14 to 16 ounces cooked smoked bratwurst links,
halved diagonally
2 small apples, cored and cut into think wedges
¼ cup water
2 tbsp Dijon-style mustard
½ cup sour cream or light sour cream
1 tbsp snipped sage
(Fresh sage optional)

1. In an extra large skillet, heat 1 tbsp of the olive oil over medium heat. Add cabbage wedges, cook for 8 to 10 minutes or until lightly browned and tender, turning occasionally to brown evenly.

2. Meanwhile, in a 4 to 5 quart Dutch oven, heat the remaining 1 tbsp olive oil over medium-high heat. Add bratwurst and apples; cook for 2 minutes. In a small bowl, whisk together water and mustard. Add mustard mixture to bratwurst mixture. Bring to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until apples are tender, stirring occasionally.
3. Transfer cabbage to a serving platter or bowl. Use a slotted spoon to remove bratwurst and apples to platter with cabbage. In a small bowl, combine sour cream and snipped sage. Gradually whisk in bratwurst cooking juices until well combined. Serve over bratwurst mixture. If desired, sprinkle fresh sage leaves.

Per serving: 456 cal, 38g total fat(10 g sat. fat) 88mg chol, 1046 mg sodium, 13 g carbo, 2 g fiber, 15 g pro.
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1 comment:

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