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Braised sausage with cabbage and apples

Elevate your weeknight dinner by braising these sausages to juicy perfection! Adding cabbage and apples for additional flavour and nutrients, this recipe is delicious enough to be served in a restaurant - but quick enough to make on a Wednesday night.


  • 2 tablespoons canola oil, divided
  • 2 pounds (8 small) sausages
  • 1/2 head of red cabbage thinly sliced (about 8 cups)
  • 2 cooking onions
  • 2 apples
  • 3/4 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup red wine vinegar


  1. Preheat the oven to 350F
  2. Place a heavy bottomed ovenproof pot (dutch oven) over medium high heat and add canola oil.  Add the sausages (in two batches if needed) to the pot and cook them until they are brown on each side.  Remove the sausages from the pot and turn the heat to medium.
  3. Add the second tablespoon canola oil along with the cabbage, onions and apples, salt and pepper and cook, stirring occasionally for five minutes.
  4. Nestle the sausages back into the cabbage and pour in the red wine vinegar along with two tablespoons of water. Cover and transfer to the middle rack of the oven. Cook for 30 minutes.
  5. Remove the lid and cook for an additional 10 minutes uncovered.

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