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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.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

62 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g venison sausage 162 kcal
70g instant polenta, dry 259 kcal
300g water 0 kcal
150g red cabbage, thinly sliced 38 kcal
25g emmental cheese, grated 95 kcal
10g butter 72 kcal
5g olive oil 44 kcal
15g apple cider vinegar 3 kcal
1g black pepper 3 kcal

Cooking instructions

instant polentawater
Bring the water to a simmer in a small pot with a pinch of salt. Whisk in the polenta slowly to avoid lumps.
emmental cheesebutter
Cook on low heat 12-15 minutes, stirring often, until thick and creamy. Stir in the butter and half of the grated cheese; keep warm.
instant polentawaterred cabbageolive oilapple cider vinegarblack pepper
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.
venison sausageinstant polentared cabbageemmental cheese
Serve the sausage over polenta with the cabbage on the side. Top with remaining cheese.