Italian Sausage and Cabbage

Name: Italian Sausage and Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter or margarine; 907 grams head cabbage (about , rinsed and thinly sliced; 59 milliliters fat-skimmed chicken broth; 2 Tbsps olive oil; 118 milliliters minced parsley; 4 servings Salt and pepper; 454 grams hot or mild Italian sausages, casings removed

Italian Sausage and Cabbage might be just the Mediterranean recipe you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 517 calories, 20g of protein, and 43g of fat per serving. This recipe serves 4. Head to the store and pick up parsley, olive oil, fat-skimmed chicken broth, and a few other things to make it today. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 5- to 6-quart pan over medium-high heat, combine butter and oil.

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Butter

Cooking Oil

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Frying Pan

Add sausages and break apart with a spoon; stir often until lightly browned, about 5 minutes.

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Sausage

Add cabbage, broth, and parsley, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender to bite, about 30 minutes.

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Cabbage

Parsley

Broth

Spoon sausage and cabbage mixture into bowls.

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Cabbage

Sausage

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Bowl

Add salt and pepper to taste.

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Salt And Pepper

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

butter or margarine 907grams

head cabbage (about , rinsed and thinly sliced 59milliliters

fat-skimmed chicken broth 2Tbsps

olive oil 118milliliters

minced parsley 4servings

Salt and pepper 454grams

hot or mild Italian sausages, casings removed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.

2015 was the perfect warm vintage- not too hot, just right. The nose immediately releases tones of honeysuckle and strawberry jam, finishing with a herbal tone of rosemary and cypress. On the palate, the power of this wine impresses. There is an explosion of flavors, all framed tightly by firm bright acids. Flavors are dominated by tart cranberries and raspberries, giving way to the ever-elusive lush blueberry tones. The finish is dominated by vanilla bean with lingering black pepper and orange peel. This is an exciting year for Sangiovese and has the potential to age 15–20 years.