Sweet smoked chicken sausage studded with apple and gouda melts into softened cabbage for a quick, balanced weeknight dinner. The sausage brings both seasoning and richness, so cabbage becomes its natural partner. Serve this with crusty bread.

Serves 2. 25 minutes, 10 at the stove.

About 370 calories a serving, 25 g protein, 49 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve the sausages lengthwise. Heat 1 tablespoon oil in a large skillet over medium-high heat and lay the sausages cut-side down. Cook until browned, about 4 minutes, then turn and cook another 2 minutes on the other side until the casing firms up. Transfer to a plate.
2. Slice 1 medium onion into thin wedges and add to the same skillet with 2 tablespoons water, scraping up any brown bits. Let cook 1 minute while you chop 4 cups of cabbage into bite-sized pieces.
3. Add the cabbage, 1 cup chicken broth, salt, and pepper to the onion. Bring to a simmer, then cover and cook for 8 minutes while the cabbage softens, stirring once halfway through.8 min
4. Nestle the browned sausages back into the cabbage. Simmer uncovered for 2 minutes to warm through. Taste and adjust seasoning.2 min

Note Swap any cabbage for coleslaw mix or shredded brussels sprouts. Leftovers keep in the refrigerator for three days; reheat gently over low heat. Serve with rye bread or boiled potatoes to soak up the broth.