Chicken Sausage, Sweet Red Cabbage and Apples, and Potato Salad

Sweet Red Cabbage and Apples
1 tbs olive oil
1 small sweet onion, sliced
2 c red cabbage, sliced
1 granny smith apple, peeled, cored, and chopped
1 tbs water
1/2 tsp salt
1/2 tsp pepper
2 tbs sugar
2 1/2 tbs white vinegar

Place the olive oil into a saute pan. Add the onions and cabbage and saute until wilted. Add the apples, water, salt and pepper and cover. Simmer for about 20 minutes. Add the sugar and the vinegar and cook for another 5 minutes. If it's too sweet, add more vinegar, and if it's too tart, add more sugar!

Potato Salad
4 c red potatoes, washed and diced
1/2 c scallions, chopped
1/4 c cider vinegar
2 tbs mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 c olive oil

Precook the potatoes in a pot of salted boiling water. Remove from water just as the potatoes begin to soften. Set aside in the fridge to cool for at least 1 hour. Add the scallions to the potatoes (after they have chilled) and mix. In a small bowl, combine the remaining ingredients and whisk together to emulsify. Add the dressing to the potato salad, mixing as you go. There will be more dressing than is needed, put that aside in the fridge for later!

Tonight I felt like we should be eating outside in a German beer garden with this meal! We had a red cabbage and some onions from the farm share this week, plus a whole bunch of red potatoes. D loves sweet red cabbage, so I thought that this whole meal would be a great way to use up our farm share vegis! We had a couple of chicken sausages frozen away, so that made it even easier! We ate the sausages with a bit of Dijon mustard and the two delicious sides! I really enjoyed having a potato salad with a vinaigrette for a change, and the cabbage was perfectly sweet to balance it all out!

I had thought ahead and got things moving so that the 3 of us were able to eat together. J had a chicken apple sausage and some spinach with a banana for dessert. I tried to give him one of the apple chunks from our cabbage, but he didn't seem to interested.

Food for Thought: Apparently the color of this cabbage variety is varied from red to purple depending upon how acidic the soil is in which it's grown. Red cabbage is very high in vitamin C and K, and even manages to pack in some potassium. It is slightly less bitter in flavor than its greener counterparts, which lends itself well to a sweet cabbage dish.