Venison Sausage with Creamy Polenta and Red Cabbage
This braised dish pairs venison sausage with instant polenta, dry, red cabbage, thinly sliced and emmental cheese, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
While polenta cooks, heat the olive oil in a skillet over medium heat. Add red cabbage and cook 3 minutes, then add apple cider vinegar and 2 tbsp water. Cover and braise 6-8 minutes until tender-crisp; season with pepper and a pinch of salt.
venison sausage
In the same skillet (or alongside), brown the venison sausage 6-8 minutes, turning, until cooked through.
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