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Autumn Harvest Sausage and Cabbage


Cook Time 8 to 10 hours

Prep Time 30 minutes

Yield

Makes 6 to 8 servings

Ingredients

1 package (12 ounces) reduced-fat pork sausage
8 cups chopped red cabbage (1 small head)
3 potatoes, diced
3 apples, diced
1 onion, sliced
1/2 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Preparation

  1. Brown sausage in large nonstick skillet over medium-high heat, stirring to break up meat; drain fat.
  2. Combine sausage and remaining ingredients in large bowl; mix well. Spoon mixture into slow cooker. Cover; cook on LOW 8 to 10 hours or until potatoes are tender.

Note

It is easier to mix all the ingredients in a large bowl instead of the slow cooker because the slow cooker will be filled to the top until the cabbage cooks down.

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