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Sausage and Gravy
with sauteed cabbage and apples and pearl couscous

Active: 30 min Total: 30 min
Use your simple homemade gravy to turn store-bought sausage into something special. Paired with sweet and tangy cabbage, you've got a dinner with some dynamic flavors.
Smarts: Corn starch is an easy thickener. Add it to any cold or lukewarm liquid and then heat to activate the thickening agent.
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Ingredients

Metric
Servings:
4
Sausage and Gravy:
  • Vegan sausage - 1 lb, sliced on a bias
  • Vegetable broth - 3/4 cup
  • Apple cider vinegar - 2 tsp
  • Dijon mustard - 2 tsp
  • Corn starch - 1 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Lemon - 1/2, juice of
  • Salt and pepper - to taste
Sauteed Cabbage with Apples:
  • Garlic - 3 cloves, minced
  • Cabbage, small - 1/2 head, chopped or sliced ((~4 cups))
  • Apples - 1, chopped ((any type - just choose your favorite))
  • Cooking oil - 1 1/2 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Lemon - 1/2, juice of
  • Salt and pepper - to taste
Israeli / Pearl Couscous (for two meals):
  • Israeli / pearl couscous - 1 1/2 cups, uncooked ((yields ~4 cups cooked))

Nutrition Facts

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Prep

  1. Garlic / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
  2. Vegan sausage - Prep as directed. (Can be done up to 3 days ahead)
  3. Apples - Prep as directed.
  4. Cook Israeli / pearl couscous - This makes enough for tomorrow night’s dinner too. Bring a saucepan of water to boil. Salt generously and add couscous, and cook until al dente, tender but still with a bite. Drain. Reserve half for tomorrow. (Can be done up to 5 days ahead)
  5. Make gravy base - Mix vegetable broth, apple cider vinegar, Dijon mustard, and corn starch.

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Make

  1. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic, cabbage, and apples to heated oil. Saute for ~5 minutes.
  2. At this point the cabbage should be softening. Add in apple cider vinegar and brown sugar. Saute until cabbage is tender but still a bit crunchy, another 3 to 5 minutes. Finish with lemon juice and season to taste with salt and pepper. Remove from pan and set aside.
  3. Return skillet to heat for sausage and gravy. Add cooking oil and then sausage to heated oil. Saute until sausage is golden and crispy, 3 to 5 minutes. Pour gravy base into pan and simmer until it’s thickened, ~3 minutes. Finish with lemon juice, and season gravy to taste with salt and pepper.
  4. Enjoy gravy-coated sausage with cabbage and couscous (remember to save half the couscous for tomorrow).

Nutrition Facts

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Reviews

Ratings

Original (125)
Gluten-free (7)
Paleo (12)
Vegetarian (8)

61 reviews

This was easy and yummy. Felt like comfort food, but healthy and full of flavors and textures.

By: Elissa
Posted: Mar 07, 2015
Diet: Paleo
0 Helpful

Added bacon to the cabbage, because you can never have too much bacon. Very tasty!

By: Sheena
Posted: Feb 06, 2015
Diet: Paleo
0 Helpful

Loved the apples in this!

By: Jenna
Posted: Jan 13, 2015
Diet: Original
0 Helpful

I don't think we seasoned this well enough.

By: Elizabeth
Posted: Jan 07, 2015
Diet: Original
0 Helpful

I followed the recipe exactly, leaving out the lemon juice at the end! It was delicious!!! Can't wait to make it again!

By: Elisa
Posted: Jan 03, 2015
Diet: Original
0 Helpful

Good flavors - wish I would have gotten the outside of the chicken a bit crispier and I also think I over cooked the cabbage a bit - would be best crispy (just like the recipe said to}.

By: JESSICA
Posted: Jan 03, 2015
Diet: Original
0 Helpful