Sausage With Cabbage and Corn Saute

Dana Gallagher
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 pepper

Directions

  1. 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.
  2. 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.
  3. Stir in the corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve with the sausage.
By Kate Merker,  September 2008

Quick Tip

Buy firm, heavy corn with its snug, bright-green husk intact; corn loses flavor when it's shucked.

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.

Did you try this recipe? How did you like it?

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