We hit the farmer's market on Saturday mornings religiously each weekend it's open from May to October. We come home with an abundance of local, organic foods...eggplant, sweet peppers, potatoes, onions, corn, carrots, cabbage, eggs, pork, chicken, sausage, apples are starting to appear - this list goes on and on. Here is one of our favorite market inspired easy dinners (this is a picture of the leftovers packed up for Brian's lunch!):
Sausage & Apple Cabbage
Ingredients (serves 4)
- about 1 1/4 lb of sausage (we like hot Italian to balance the sweetness of the apple and honey) cut into 1 inch bites
- 1 large onion, thinly sliced
- 1/4 C white wine (you can also use stock or water)
- 1 T olive oil
- 1 T honey (or maple syrup or 2 t agave)
- 2 carrots, grated *
- 1 large head of cabbage, grated *
- 1 large apple cut into bite size pieces
- salt & pepper to taste
- Heat a deep pot or dutch oven over med-high heat. Put sausage in pot and brown on all sides for about 5-7 minutes.
- Add onions to the pot. Cook until they get some color. Both the sausage and onions may stick to the pot at this point but that's ok - all that browned stuff on the bottom is flavor!
- When the onions are nicely golden browned, add 1/4 C wine to deglaze the pan, scraping all the browned bits off the bottom.
- Add 1 T olive oil, 1 T honey, the carrots and cabbage. Stir and cook until the veggies begin to wilt.
- Add the apple, salt and pepper. I like to just heat the apple through, but you might want to cook it longer so that it "melts" into the dish.
- Check to make sure your sausage is cooked thoroughly. If it's not and the cooking liquid has been absorbed, add 2 T of water and keep it over the heat until the sausage is done.