Sautéed cabbage and onions with veggie sausage links

    serves 4

    Preshredded cabbage cuts down on the prep time for this hearty dish that can be enjoyed in a number of ways. Serve with crusty bread and a side of applesauce, or add some cooked pasta to the skillet after the cabbage is cooked for a hearty one-dish meal. There are a number of different flavors of veggie sausage links available, from spicy Italian, to country-style, to bratwurst-style. Choose whichever one suits your taste. Keep the sausage links whole, or cut into bite-sized chunks, as desired.
    2 tablespoons extra-virgin olive oil

    1 (8-ounce) package vegetarian sausage


    ½ cup chopped onions

    1 (8-ounce) package shredded cabbage

    (for coleslaw)

    Salt and freshly ground black pepper

    Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage links and cook until browned, about 5 minutes. Remove from the skillet and set aside, leaving them whole or cutting them into bite-sized pieces.

    Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onions and cabbage and season with salt and pepper to taste. Cover and cook, stirring occasionally, until tender, about 10 minutes. Return the sausage to the skillet to reheat with the cabbage.