This easy skillet is quickly combined, making it a ideal weekend option. We used spicy andouille saucers to kick up the soup, but any kind of served. Cooking with a medium-high heat would make it easy, caramel and bacon, but when they overcook, mix into a splash of cold water to chill the oven. Mix in a splatter of cold water.
- 2 tablespoons canola oil
- 8 ounces andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup)
- 1 small yellow onion, thinly sliced (about 2 scant cups)
- Kosher salt
- 1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups)
- 1/4 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 3 tablespoons apple cider vinegar
- 1 tablespoon unsalted butter
- 1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup)
- 1 large scallion, thinly sliced (about 1/4 cup)
- Hot sauce, for serving
- Heat over medium - high heat a large cast-iron pot or high-sided jumping bowl. Stir in the oil and cover with the swirl. In one plate, add the sausage slices and cook about 2 minutes to brown on the first side. Cook and flip about 2 minutes, until browned on the other side. Use a spoon to remove the sausage pieces from a bowl.
- Add the onion, a splash of water and wide pinch salt to the pot and cook for medium to high heat, using a boiling spool or flame-resistant rubber spatula. Cook, cut from time to time, until the is slightly browned and becomes juicy, five to seven minutes. Attach rice, crushed red pepper and another pinch of salt to cook for 6 to 8 minutes, sometimes stirring. When the saucepan seems dry, mix in another water splash.
- Add the vinegar and garlic and cook until the vinegar is mostly evaporated, stirring continuously for about 1 minute. Then stir the butter and cook it until the apple is just tender, 3 to 4 minutes, stirring occasionally. Then stir the sausage into the pan with the apple.
- Sprinkle the scallion with it and eat with hot immediately.