Tuesday, October 12, 2010

Savoy Cabbage with Spicy Italian Sausage

We got a savoy cabbage from our CSA, Fresh Fork and decided on this recipe to try it. Start by pricking holes in your favorite sausage links (we used spicy italian) and marinating them in 1/2C red wine with 2 cloves minced garlic. For two sausages, seperate about 1/2 lb. cabbage leaves, wash in salt water and rinse. Saute 1/4C diced onion in 2T olive oil and 2T butter. When the onions are tender, add the sausage which has been drained. Reserve the marinade. Continue cooking until the sausage is brown. Add one 14 oz. can diced tomatoes and the reserved marinating liquid and heat through. Slice the cabbage leaves into manageable size pieces and add to the pan. Cover and cook until the cabbage is wilted and tender, about 30 min. We served the dish with simple boiled redskin potatoes. Very tasty dish. The link for Freshfork is www.freshforkmarket.com



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