Sautéed Sausage with Cabbage and Apples
750 g farmer's sausage
8 cups coarsely shredded cabbage
2 apples, chopped
1 small onion, chopped
1/2 tsp nutmeg
2 tbsp cider vinegar
2 tsp white sugar
pinch cayenne pepper
salt and pepper
1 cup sour cream
cooked egg noodles
Prick sausage in several places. Place in large deep skillet with enough water to just cover bottom of pan, about /4 cup.; bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes. Uncover and increase heat to medium-high; cook sausage for about 5 minutes or until browned all over. Remove sausage and set aside.
Pour off all but 1/4 cup pan drippings. Add cabbage, apples, onion and nutmeg to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until cabbage starts to wilt. Meanwhile, slice sausage into bite-size pieces. Return sausage to pan, pushing down into cabbage; reduce heat to medium-low, cover and cook for 20 minutes, stirring often.
Combine vinegar, sugar, cayenne and salt and pepper to taste; stir until sugar dissolves. Stir into cabbage mixture; cook, uncovered, for 5 minutes.
Reduce heat to low and stir in sour cream; heat through but do not boil. Taste and adjust seasoning.