Riverhome cabbage salad with eggs, apples, and meatless sausage

Submitted By:   Helen
Prep Time:  20 minutes       Servings:  4        Comments:  0

Filed Under:   Appetizers  ,  Salads  ,  Side Dishes  ,  Hot Day  ,  Lunch  ,  Dinner  ,  Quick & Easy

1 medium onion
2 cloves of garlic
1 Trader Joe's meatless sausage
4 eggs
1/4 cup shredded carrots
1/4 cup corn
2 tablespoon white wine (optional)
6 large leaves of cabbage, shredded
a dash of cardamom
a dash of cinnamon
1 tablespoon of salad dressing (I used Trader Joe's Champagne Pear Vinaigrette)
Salt & pepper

1. Boil 4 eggs (once the water boils, just turn off the heat and let the hot water cook the eggs naturally while working on other ingredients).
2. Dice the onion and garlic (I used a garlic press) and sauté the onion and garlic with oil and some salt. I also added some granulated chicken bouillon. While onion and garlic are cooking on medium-low heat, dice up the sausage and add that to the pan. Put the corn in as well.
3. Add a dash of cardamom and cinnamon to the pan and continue to sauté the mixture until the onion is translucent (~5 min). You can also add some lemon pepper and hot pepper if you'd like. When the mixture absorbed all the oil, add ~2 Tsp of white wine and cook for another 1/2 min or so, then turn off the heat.
4. Shred the cabbage and add that on top of the pan (heat off). The idea is to soften the cabbage, but retain its crunchiness.
5. Cut the apple into small slices and place that in a large mixing bowl. If you have some lemon juice, coat the apple with lemon juice to prevent it from turning brown. If you don't have lemon juice, just add some water & salt for a few minutes, then discard the water.
6. Peel the eggs and cut into chunks.
7. Put all the ingredients (eggs, sautéed mixture, cabbage, and shredded carrots) into the mixing bowl that contains the apple. Toss with champagne Pear vinaigrette. You can also add some shredded parmesan cheese (I used Trader Joe's Quattro Formaggio). Adjust the flavor with salt & pepper.
8. Serve the entree salad with toasted whole wheat pita bread.