8 lean sweet Italian sausages, about 2 lbs total
5 medium potatoes, peeled and cut into cubes
1 large green apple
1 T vegetable oil
8 cups shredded green cabbage (1/2 large head)
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
2 T all-purpose flour
1 cup chicken broth
3/4 cup apple juice or cider
1 T cider vinegar
2 T chopped flat-leaf parsley
Heat oven to 425 degrees. Prick 6 sausages with fork. Brown in a large nonstick skillet over medium-high heat; do not cook through. Set aside. Remove remaining two sausages from their casings and cook, breaking them up into pieces, until they lose their pink color, about 2 minutes. Remove and set aside.
Remove all but 1 T fat from skillet. Add potatoes and cook for 10 minutes. Meanwhile, core, peel and quarter the apple. Cut each quarter into slices. Remove the potato and add oil to skillet. Cook cabbage, onion, apple, garlic, salt and pepper, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Sprinkle with flour and stir. Combine broth, apple juice and vinegar and stir into pan; remove from heat. Toss in potatoes and crumbled sausage.
Spoon mixture into lightly greased 9 x 13 baking dish. Arrange sausages over mixture. Cover and bake for 25 minutes. Remove cover and bake for an additional 15 minutes. Sprinkle with parsley. Makes 6 servings.
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