Recipe by Chef John
"This is a great cold weather meal, although it's delicious anytime of the year."
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1 1/2 teaspoons
chicken and apple sausage
salt and freshly ground black pepper to taste
apple cider or apple juice
small Yukon Gold potatoes, scrubbed but not peeled
1 1/2 pounds
finely shredded green cabbage
salt and freshly ground black pepper to taste
Dijon mustard, for garnish
chopped fresh parsley, for garnish
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.
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.
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!
This was a wonderful Fall recipe! I used regular potatoes (didn't have the Yukons) peeled and cut and simmered with apple cider. It was easy to cut shreds of cabbage from the head and it tasted great, much better than a similar recipe using sauerkraut. After reading other reviews, it seems some have misread the recipe, using apple cider vinegar instead of apple cider. Yikes, no wonder they did not like the strong vinegar taste. There is no vinegar called for in this recipe. I recommend they try it again, but with apple cider this time, and believe they will really enjoy it!
I found some Chicken Apple Sausage in the freezer, and I decided to give this recipe a try. I like all the ingredients, but I didn't like them together. The sausage tasted fine, and the cabbage cooked in apple juice was different. If you know someone who doesn't like cabbage, they might be OK with this, because it really doesn't have a cabbage flavor, just a sweet flavor, yet not apple-y. However, the Yukon Golds cooked in apple juice didn't make the cut. I want potatoes to taste like potatoes, and I found the sweet flavor imparted by the apple juice to be unsettling. I probably won't make this recipe again. This review isn't a "Dear John" letter, but it isn't a love letter, either.
Tried this tonight for supper. Unfortunately I found it waaaaaay too acidic and I only used 2 cups vinegar & 1 cup juice. I even used a sweet onion and yes I caramelized the heck out of them. Even with extra potatoes, the acid was just too much. I ended up adding sugar to save the dish, and I never cook with sugar. To try to get it to mellow out I cooked it on the stove for twice the time recommended and the sausage split. I recommend cutting this recipe with some chicken stock. One of the reviewers used sweet potatoes which doesn't seem like a half bad idea.
I've just read all of the reviews and I feel like I'm missing something here. Vinegar? I don't see vinegar in the recipe. I'm giving it 5 stars because it's such a good base recipe and so easy to tweak. I had all of the ingredients in the house...almost. Actually, used venison sausage which was quite bland so I needed more salt and lots of pepper. Only had 2 cups apple juice which is more than enough, and I think vegetable or chicken broth would be just fine. Perhaps throw in a cored, peeled and chunked apple or two. And it's better the next day.
I did make some changes. As I didnt have enough potatoes I added some chopped apples... and when I started I thought I had apple juice in the fridge which turned out to be fruit punch (yuck). Instead of apple juice I used white wine. I think the sausage I used is the BEST tasting sausage(Aidells's). As a result of the changes, It was bursting with flavors! It was incredible. Even my toddlers had a few bites. I will absolutely make it again. In fact, my husband just purchased some sausage specifically for this recipe. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Apple Sausage with Cabbage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 441
** Calories from Fat: 127
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