Sausage With Cabbage and Corn Saute
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
- 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, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve with the sausage.
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.
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