Braised Cabbage and Sausage Makes 6 Servings Ingredients 1 head green cabbage 1 yellow onion chopped 4 large carrots, sliced ¼ cup veggie broth 1/8 cup of olive oil 1/8 tsp crushed red pepper Dash of freshly ground pepper 1 pound cooked chicken sausage ¼ cup balsamic vinegar Directions Preheat oven to 325 degrees F. Lightly grease a baking pan with olive oil. Peel off the leaves of cabbage. Cut into 8 equal wedges. Arrange in prepared dish each — wedge should lay flat. Sprinkle the onion and carrot pieces over the cabbage. Drizzle with olive oil and evenly apply the seasonings. Cover tightly with foil. Bake for 1 hour. Turn each with tongs, add a touch of water if cabbage is dry. Replace the foil tightly and bake for another hour. Remove the foil, sprinkle the chicken sausage slices over cabbage, increase oven temp to 400 degrees F, then bake, uncovered, for additional 10 minutes. Remove from oven and drizzle with balsamic vinegar. Serve warm. Fish Tacos Makes 4 Servings Ingredients 16 ounces of wild cod fillets 1 lime 1 head lettuce
Braised Cabbage and Sausage Makes 6 Servings Ingredients 1 head green cabbage 1 yellow onion chopped 4 large carrots, sliced ¼ cup veggie broth 1/8 cup of olive oil 1/8 tsp crushed red pepper Dash of freshly ground pepper 1 pound cooked chicken sausage ¼ cup balsamic vinegar Directions Preheat oven to 325 degrees F. Lightly grease a baking pan with olive oil. Peel off the leaves of cabbage. Cut into 8 equal wedges. Arrange in prepared dish — each wedge should lay flat. Sprinkle the onion and carrot pieces over the cabbage. Drizzle with olive oil and evenly apply the seasonings. Cover tightly with foil. Bake for 1 hour. Turn each with tongs, add a touch of water if cabbage is dry. Replace the foil tightly and bake for another hour. Remove the foil, sprinkle the chicken sausage slices over cabbage, increase oven temp to 400 degrees F, then bake, uncovered, for additional 10 minutes. Remove from oven and drizzle with balsamic vinegar. Serve warm. Fish Tacos Makes 4 Servings Ingredients 16 ounces of wild cod fillets 1 lime 1 head lettuce