Sausage With Cabbage and Corn Sauté

 Sausage With Cabbage and Corn Saute
Dana Gallagher
Serves 4
15
minutes
30
minutes

Ingredients

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

Directions

  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.
Kate Merker
August 2008

Nutritional Information

  • Per Serving
  • Calories 608
  • Fat 43 g
  • Cholesterol 97 mg
  • Carbohydrate 28 g
  • Sodium 1918 mg
  • Protein 28 g
  • Fiber 4 g
  • Sugar 9 g
What does this mean? See Nutrition 101.