Sausages with warm spicy slaw

This one-pan, low-prep meal scored high points in the test kitchen, with just the right balance of sweet, sour and spicy. Use hot sausages if you’d like extra bite.

Chatelaine 0

( 45 ratings )

Preparation time:
5 minutes
Cooking time:
15 minutes
3 to 4 Servings
Yvonne Duivenvoorden

Yvonne Duivenvoorden


  • Italian sausages
  • 1/4 cup (50 mL) water
  • 1/2 green cabbage
  • 1/2 tsp (2 mL) hot chili flakes
  • 1/4 tsp (1 mL) ground cumin
  • 2 tbsp (30 mL) each white vinegar and granulated sugar
  • 1/2 tsp (2 mL) salt
  • green onions


  • Lightly coat a large frying pan with oil and set over medium heat. Slice each sausage into four, then add. Cook until well browned all over, turning occasionally, from 5 to 7 min. Add water. Cover and continue cooking until sausages are cooked through, about 5 more min.
  • Meanwhile, thinly shred cabbage. It should measure about 7 cups (1.75 L). Then add to sausages along with chili flakes, cumin, vinegar, sugar and salt. Slice green onions and add half. Stir often until cabbage is as tender as you like, 5 to 8 more min. Sprinkle with remaining onions. Delicious with mashed potatoes.

Nutrition (per Serving)

16 g
25 g
13 g
62 mg

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