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Sausage With Cabbage and Corn Sauté

Sausage With Cabbage and Corn Saute
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Serves 4| Hands-On Time: | Total Time:


  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.
By September, 2008

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

Green cabbage
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.