Sausage With Cabbage and Corn Sauté
Serves 4|
Hands-On Time:
15m
|
Total Time:
30m
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
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Prick the sausages with a fork and cook, turning occasionally, until browned, 10 to 12 minutes. Transfer to plates.
- Heat the remaining tablespoon of oil in the skillet over medium heat. Add the cabbage and onion and cook, stirring occasionally, for 5 minutes.
- Add the vinegar and cook, stirring occasionally, until the cabbage is just tender, 3 to 4 minutes.
- Stir in the corn and ½ teaspoon each salt and pepper. Serve with the sausage.
Nutritional Information
- Per Serving
- Calories 608
- Fat 43g
- Cholesterol 97mg
- Carbohydrate 28g
- Sodium 1918mg
- Protein 28g
- Fiber 4g
- Sugar 9g
What does this mean? See Nutrition 101.
Quick Tip
To shred a head of cabbage, cut it in quarters through the stem, cut out and discard the core, then shred the quarters in
a food processor or on a box grater.
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