Sauteed Sausages And Cabbage With Apricot Mango Chutney

Sauteed Sausages and Cabbage with Apricot Mango Chutney is a flavorful and satisfying dish that combines savory sausages, tender cabbage, and a tangy-sweet chutney. The chutney, made with apricots, mango, vinegar, and spices, adds a delightful fruity and spicy kick to the dish. The sausages are browned to perfection and then cooked with fragrant fennel, coriander, and cumin seeds, along with thinly sliced onions and cabbage. The combination of the juicy sausages, tender cabbage, and aromatic spices creates a mouthwatering medley of flavors. Served together with the vibrant and slightly tart apricot mango chutney, this dish is a delicious and satisfying meal that will leave your taste buds craving for more.

SERVES: 4

INGREDIENTS:

• 1 cup cider vinegar
• 1/3 cup granulated sugar
• 1 medium serrano chile, seeded and thinly sliced
• 4 tsp. finely grated fresh ginger
• 4 tsp. minced garlic (5 medium cloves)
• Kosher salt
• 3 small fresh apricots, peeled, pitted, and cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large slightly underripe mango, peeled, pitted, and cut into 1/2-inch pieces (about 1 1/2 cups)
• 2 Tbs. extra-virgin olive oil
• 4 cooked chicken sausages
• 3/4 tsp. fennel seed
• 3/4 tsp. coriander seed
• 1/2 tsp. cumin seed
• 1 small yellow onion, very thinly sliced
• 1 small head green cabbage, cored and very thinly sliced (8 cups)
• Freshly ground black pepper

INSTRUCTIONS:

1. Combine the vinegar, sugar, chile, ginger, garlic, and 1/4 tsp. salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Stir in the apricots and mango. Reduce the heat to low and simmer, stirring occasionally, until the fruit is soft and the mixture is thickened, about 25 minutes. Season to taste with salt and let cool to room temperature.
2. Meanwhile, in a 12-inch nonstick skillet, heat 1 Tbs. of the oil over medium-high heat. Add the sausages and cook, turning occasionally, until well browned, 4 to 5 minutes. Transfer to a cutting board and slice each in half on the diagonal.
3. Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the fennel, coriander, and cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage, 1 tsp. salt, 1/2 tsp. pepper, and 1 Tbs. water and reduce the heat to medium. Return the sausages to the skillet, burying them in the cabbage mixture. Cover the pan and cook for about 3 minutes. Uncover and continue to cook until the cabbage is just barely tender and the sausages are hot. Season to taste with salt.
4. Serve the chutney with the sausages and cabbage.

NUTRITIONAL INFORMATION:

PER SERVING

• 350 CALORIES | 15G PROTEIN | 44G CARB | 12G TOTAL FAT | 2.5G SAT FAT |
  5G MONO FAT | 1G POLY FAT | 35MG CHOL | 850MG SODIUM | 7G FIBER

NOTE:

• An Indian flavor profile (coriander, cumin, and ginger) gives this quick one-dish meal an exotic edge. Chicken sausages are available in many flavors at supermarkets; in their place, try sweet or hot Italian style links.

HOW TO CUT A MANGO:

• Follow these steps to release the flesh from the pit, then cut the flesh into chunks or matchsticks.
• Use a very sharp vegetable peeler or a paring knife to remove the skin from the mango; try not to take a lot of the fruit along with it. Cut a slice off the stem end to make a stable base and then stand the mango upright on the base.
• Cut the flesh away from each broad side of the fruit. The pit tapers at the top and bottom, so start a little closer to the center and cut down in a slight arc to follow the contour of the pit. Repeat along the two remaining narrow sides, trying to avoid the fibrous edge of the pit.