Scrumptious Sweet and Sour Cabbage with Chicken Sausage

About 6 months ago I had a hankering for sweet and sour cabbage. Which is kind of odd since I'd never really eaten sweet and sour cabbage before. But it just sounded good! (Sometimes I think our body craves what it needs.) The recipe I chose to make is one by Rachel Edelman from her "About.com" video. http://video.about.com/southernfood/Sweet-and-Sour-Cabbage.htm . I've made this recipe a couple of times and it is always great, but today I just threw in some sausage for good measure. The result was fabulous! I'm just sorry I didn't think to photograph it before we gobbled it up!

Sweet and Sour Cabbage

For this recipe you will need:
•1 cabbage
•salt and pepper
•2 tart apples
•2 tablespoons butter
•2 tablespoons flour
•4 tablespoons brown sugar
•2 tablespoons apple cider vinegar

First, put 2 cups of water to boil in a tea kettle.
Prepare the Cabbage
Now prepare the cabbage. First, remove the outer leaves. Then cut the cabbage into quarters. Remove the core of the cabbage. Continue to cut the cabbage so you have pieces small enough to fit into your food processor.

Place the cut cabbage into a food processor. Using the slicing blade, finely shred the cabbage. If you don't have a food processor you can also do this by hand.
Slice the Apples
Next, peel the apples. Cut them into pieces, slicing around the core. Then, slice the apples using the food processor.
Heat the Apples and Cabbage
Heat the butter in a large skillet. Sprinkle salt and pepper over the cabbage and apples. Add the apples and cabbage to the butter in the pan.
Cook the Sweet and Sour Cabbage
Next cover the mixture with the boiling water. Cook until the cabbage is tender. Then sprinkle the pan with flour, sugar and vinegar. Simmer for another 10 minutes. Serve and enjoy.

NOTE; TO THIS RECIPE I ADDED SOME TRADER JOE'S SMOKED CHICKEN PESTO SAUSAGE. I SLICED THE SAUSAGE, BROWNED IT IN A FRYPAN FOR ABOUT 15 MINUTES, THEN ADDED IT TO THE SIMMERING CABBAGE MIXTURE. SERVE WITH A NICE WARM BAGUETTE OR FOR A MORE TRADITIONAL APPROACH-SERVE WITH MASHED POTATOES.

***