Chicken Sausage with Cabbage and Onion

Ingredients

• 1 medium head cabbage (3 pounds)
• cut into 4 wedges
• trimmed
• and cored
• keeping wedges intact
• 1/2 pound thick-cut bacon
• cut crosswise into 1/2-inch-wide strips
• 1 (10- to 15-ounces) package fully cooked chicken sausages (4 or 5 links)
• 1 large onion (1/2 pound)
• halved lengthwise
• then thinly sliced crosswise
• 1/3 cup cider vinegar
• 3 tablespoons unsalted butter

Instructions

1. Season cabbage wedges with salt, then steam in a steamer rack set over boiling water, covered, until tender, about 15 minutes.
2. While cabbage is steaming, cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until crisp-tender, about 12 minutes.
3. Transfer bacon with a slotted spoon to a plate and reserve rendered fat in a small bowl.
4. Wipe out skillet with a paper towel and return 3 tablespoons bacon fat to skillet.
5. Cut sausages in half lengthwise and cook, cut sides down, over moderately low heat until browned and heated through, about 7 minutes.
6. Transfer sausages with tongs to a plate and keep warm, covered.
7. Add onion to skillet and cook over moderate heat, stirring occasionally, until beginning to soften, about 6 minutes.
8. Add sausages and bacon and cook, stirring, until heated through.
9. Add vinegar and remove from heat, then stir in butter.
10. Serve cabbage wedges topped with sausages, onion, and sauce.