For the sausage:
1 pound chicken sausage
1 cup chicken stock
1/2 cup cider vinegar
2 tablespoons brown sugar
For the cabbage:
1 sweet onion, chopped or thinly sliced
2-3 cloves garlic, minced
1 head green cabbage, shredded
Salt and freshly ground pepper, to taste
For the sausage, heat a couple tablespoons oil in a large braising pan (or skillet with flat sides) over medium-high to high heat. Add the sausages and cook, turning occasionally, until golden-brown on all sides, about 8-10 minutes.
Pour in the chicken stock, cider vinegar, and brown sugar. Bring the liquid to a boil, cover, and continue cooking over medium-high to high heat, undisturbed, for 10 minutes. Remove the cover and continue to boil until the liquid has cooked out and the sauce is dark brown, thick, and glossy, about 15 minutes. Serve with braised cabbage and spicy mustard.
For the cabbage, heat a few tablespoons olive oil in a Dutch oven over medium-high to high heat. Saute the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds to a minute. Add a large handful of cabbage, stirring aggressively to coat in oil. Continue adding cabbage, a fistful at a time, adding more olive oil as needed. Season generously with salt and pepper. Lower heat to medium and cook, stirring frequently, until the cabbage is tender, about 20 minutes. Adjust seasoning and serve with glazed chicken sausages.
Uploaded: Mar 22, 2014