Wednesday, August 24, 2011

Sausage with Cabbage and Corn Sauté


Sausage with Cabbage and Corn Sauté || Real Simple
Garlic Bread

2 tablespoons olive oil
8 Italian sausages (about 1 1/2 pounds)
1/2 small head red cabbage, thinly sliced (about 6 cups)
1 large onion, thinly sliced
1/4 cup balsamic vinegar
1 cup corn kernels (from 2 ears or frozen and thawed)
kosher salt and black pepper


  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Prick the sausages with a fork and cook, turning occasionally, until browned, 10 to 12 minutes. Transfer to plates.
  3. Heat the remaining tablespoon of oil in the skillet over medium heat. Add the cabbage and onion and cook, stirring occasionally, for 5 minutes.
  4. Add the vinegar and cook, stirring occasionally, until the cabbage is just tender, 3 to 4 minutes.
  5. Stir in the corn and ½ teaspoon each salt and pepper. Serve with the sausage.
NOTE: We used turkey Italian sausages and it turned out good. P.S. I LOVE red cabbage. Just thought I'd share.

1 comment:

Heidi said...

I love red cabbage too! Unfortunately our CSA only grows the green ones... fine, but after the 6th or 7th one of the season I'm green cabbaged out!