Sweet apple and gouda sausage becomes the star here, paired with braised cabbage that softens and picks up the apples and cheese flavor that leaches into the pan. Weeknight simple, one skillet from start to table.

Serves 2. 35 minutes, 15 at the stove.

About 500 calories a serving, 30 g protein, 58 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When hot, lay in the 2 sausage links and cook until golden brown on all sides, about 8 minutes total, turning occasionally; transfer to a plate.8 min
2. In the same skillet, add 1 small onion, thinly sliced, and cook until soft and starting to brown, about 3 minutes.3 min
3. Add the sliced cabbage (about 1/2 small head), 2 tablespoons apple cider vinegar, 1/4 cup water, salt, and pepper; stir well.
4. Return the sausages to the skillet, nestling them into the cabbage. Reduce heat to medium-low, cover, and braise until the cabbage is tender and the sausages are heated through, about 20 minutes.20 min
5. Taste and adjust salt and pepper. Serve the sausages on top of the cabbage, spooning the braising liquid over both.

Note Swap the cabbage for Brussels sprouts if you prefer. Leftovers keep in the fridge for up to three days. Serve with crusty bread to soak up the pan juices, or alongside boiled potatoes if you want more starch.