HAPPY FIRST DAY OF AUTUMN!!!
The crispness in the air, the glorious foliage, the volume of apple varieties in the grocery store, the fairytale pumpkins scattered at my doorstep as I attempt to recreate what Southern Living so effortlessly pulls off every season…
Yeah, that’s not quite happening here in Texas.
If you bought a pumpkin in Texas today, that poor baby wouldn’t get to live up to its Jack-O-Lantern glory come Halloween night, let alone make it to see October 1.
Nonetheless, school is in full swing, football season is rolling, and there are signs that fall will be here one day. The days are lengthening, honeycrisps are showing up in the grocery stores, and the pumpkin spice-palooza has begun (which I am and always will love).
I would be lying to y’all if I told you I hadn’t started experimenting with pumpkin-related recipes....I’m not proud of how many cans of organic pumpkin I’ve already used this past month, but there are worse things to be addicted to, right?
One meal that I love to cook throughout autumn and even winter is this braised cabbage and sausage recipe. It is, quintessentially, autumn in a bowl.
Let me just paint you a picture for a second…the melt-in-your mouth cabbage gets topped with a juicy, braised chicken apple sausage, which is adorned with spiced butternut squash, apples, and red onions. To seal the deal, I sprinkle a few roasted brussel sprouts on top of all of that, as well as a scattering of fresh sage and rosemary (I grow those by my back door in pots…they’re overpriced at the store).
It’s one of those dinners that I feel like I should be guilty about, but it’s all lean meat and veggies (ok, a little starch from the squash and apple but you’re getting fiber to balance it out).
Plus, you really only have to think about two things to make this dish- one pot braising on the stove and a few sheet trays roasting in the oven. THAT’S IT! Dump it all into a shallow bowl and you’ve got dinner.
You may be thinking there’s NO WAY ON GOD’S GREEN EARTH your kids or spouse would eat brussel sprouts or cabbage. Well, brussel sprouts drizzled in maple syrup and cabbage cooked in chicken broth and chicken sausage juices are two mighty flavorful sides that even my meat-and-taters hubs was licking off his plate.
Don’t write-off your family just yet. They may like brussel sprouts if prepared with the right finesse and, of course, a little love.
So what are you waiting for? The fall weather? You may be waiting until November if you live in Texas…don’t put this recipe off until then. I can’t think of a better way to kick off autumn than this meal!
And, for the second, this is delicious topped with parmesan or blue cheese, too...which aren't paleo but sometimes you just need a little cheesy goodness in your life.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!