Compliments of Chef Charlie Brown, Chef Consultant, Chicago, IL
Serves 4-6
Product used in this recipe:
INGREDIENTS:
| 8 links | Sausages by Amylu Apple & Gouda Cheese Chicken Sausage |
1/4 cup
| Olive oil |
| 1 cup | Celery, sliced |
| 1 cup | Yellow onion, diced |
| 4 cups | Green cabbage, sliced |
| 2 | Garlic cloves, roughly chopped |
| 1/2 lb. | Great Northern white beans, soaked in water overnight |
| 2 | Granny Smith apples, peeled & cut into wedges |
| 6 cups | Chicken stock or broth |
| 2 | Bay leaves |
| 2 tsp. | Fresh sage, minced |
| | For garnish, chopped Italian parsley & Gouda cheese. |
| | Kosher salt & freshly ground pepper, to taste. |
DIRECTIONS:
- Heat olive oil in a heavy baking dish with a lid, on stovetop.
- Add celery, onions & garlic; sauté until onions are translucent.
- Add cabbage; continue to sauté until cabbage wilts.
- Turn off heat; add Sausages by Amylu Apple & Gouda Chicken Sausage, white beans, apples, chicken stock bay leaves & sage; stir gently, mixing well.
- Cover & bake for 2 1/2 hours in 350° oven.
- Taste & season with salt & pepper.
- Divide into bowls, serving two sausages per person; generously grate Gouda cheese over servings & sprinkle with chopped parsley.
Slow-cooking method: Sauté celery, onions, garlic & cabbage on stovetop; place in crock pot long with the remaining ingredients; cook on low setting approx. 6 hrs.
