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Napa Cabbage Braise with Apple Sausages
2 tablespoons olive oil
6 chicken apple sausages, cut in half lengthwise (or similar lean
meat)
1/2 onion, sliced
1 large head napa cabbage, sliced widthwise
1/2 tart green apple, cored and thinly sliced
2 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon mustard
Salt and pepper to taste
1/2 to 3/4 cup chicken stock
Heat 1 or 2 teaspoons of the olive oil in a large skillet, add sausage and brown for a few minutes on both sides. Remove from the pan and cover with foil.
Add the remaining oil to the pan and, when hot, add the onion and saute for a few minutes, add cabbage to the pan, stir to wilt slightly, then add the apple, garlic, wine, mustard, salt and pepper. Add enough stock so that the cabbage will be able to simmer without getting too juicy (it releases liquid while cooking). Bring to a simmer, cover and cook until the cabbage and apples are tender, about 5 to 8 minutes. If the sausages have cooled down too much, add them to the pan and simmer gently, uncovered, for a few minutes until reheated. Serves 4
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