Sausage With Cabbage and Corn Sauté

sausage-cabbage
Photo by Dana Gallagher
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 608 calories
    • Fat 43 g
    • Cholesterol 97 mg
    • Sodium 1918 mg
    • Protein 28 g
    • Carbohydrate 28 g
    • Sugar 9 g
    • Fiber 4 g
  • August 2008

Ingredients

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