To make later - Browned Sausages with Napa Cabbage Braise

I've been hearing good things about Napa Cabbage... and this sound delectable (reminds me a little bit of our meal in Paris - Kate and Justine). Note to self: make this when you have time to be a little fancy (although it doesn't seem to be a high maintenance recipe at all). From the San Francisco Chronicle's Food and Wine Newsletter.




Browned Sausages With Napa Cabbage Braise

This dish, which can be prepared in less than 25 minutes, is great with roasted or boiled potatoes.

INGREDIENTS:
2 tablespoons olive oil
6 chicken-apple sausages, cut in half lengthwise
1/2 onion, sliced
1 large head napa cabbage, sliced widthwise
1/2 tart green apple, cored and thinly sliced
2 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon mustard Salt and pepper to taste 1/2 to 3/4 cup chicken stock

INSTRUCTIONS:
Heat 1 or 2 teaspoons of the olive oil in a large skillet. Add the sausage halves and brown for a few minutes on both sides. Remove from the pan and cover with foil.

Add the remaining oil to the pan and, when hot, add the onion and saute for a few minutes.

Add the cabbage to the pan, stir to wilt slightly, then add the apple, garlic, wine, mustard, salt and pepper. Add enough stock so that the cabbage will be able to simmer without getting too juicy (it releases liquid while cooking).

Bring to a simmer, cover and cook until the cabbage and apples are tender, about 5 to 8 minutes. If the sausages have cooled down too much, add them to the pan and simmer gently, uncovered, for a few minutes until reheated.

Serves 4

PER SERVING: 400 calories, 24 g protein, 12 g carbohydrate, 28 g fat (7 g saturated), 120 mg cholesterol, 977 mg sodium, 5 g fiber.