Chicken Apple Sausage with Cabbage

Chicken Apple Sausage with Cabbage

Chef John 15718

"This is a great cold weather meal, although it's delicious anytime of the year."

Ingredients 55 m {{adjustedServings}} servings 441 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 629 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
  2. Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
  3. Stir garlic into sausage mixture; cook and stir for 30 seconds.
  4. Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
  5. Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
  6. Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
  7. Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.
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Reviews 18

  1. 22 Ratings


I read the reviews, and I have to disagree. I know this is Chef John, but this was a huge disappointment. I followed this recipe to the letter, and what I ended up with tasted like meat and potatoes boiled with cabbage and water. I expected some apple flavor using the apple chicken sausage and cooking it in apple juice. The apple flavor was nonexistent, and the sausage was tough (the texture really changed), burst open (not good for presentation), and I did simmer on a low temperature. It was so bland that near the end I added some caraway seeds, more salt and pepper, and we actually used cider vinegar at the table to add some flavor. If I were to make this again, I would use more onion, and add fresh apples to the cabbage. Since the sausages picked up no flavor from the apple juice and were totally cooked anyway, I'd most likely not simmer them with the cabbage and just add in toward the end to reheat (they looked great after browning). By the way, the recipe doesn't say what to do with the garlic cloves, so I watched the video...he crushes the cloves. Sorry Chef John, this is just my opinion, but I did not consider this one of your best efforts. Doubtful I'll make again, too many tweaks to make this work for us.

Chef Daddy

I give it 5 stars because I had to modify with purple cabbage & regular potatoes instead of green & yukons. Followed the recipe as exact as I could otherwise. Cut the potatoes into 1/8ths.


Only 2 reviews? Don't worry about that take my word for it. This is SO good! I've made it twice already and it is a hit! I changed a couple of things but basically stuck to the plan. I did not use the the Dijon or parsley, not needed. I did it the same except instead of cooking on the stove for 25 mins, I baked it in a covered enameled cast iron Dutch oven. I saute'd the sausages, then onions & I added a shallot with the garlic saute. Layered it with sausages & potatoes on bottom, then cabbage on top. Baked for about 45 mins covered at 375*. I thickened it before serving with whole grain organic baby rice cereal while on stove. No gluten!