| Ingredients |
| 1 |
small head Savoy cabbage |
| 1/4 |
c. olive oil |
| 6 |
Isernio’s Italian Sausage
links |
| 2 |
cloves garlic, finely chopped |
|
Salt and freshly ground black pepper to taste
|
| Method |
 Rinse cabbage head and drain. Cut into segments 1 1/2" to 2" thick. Blanch in
boiling water. Drain and set aside.
|
|
Heat
half the oil in a skillet and add sausage. Cook,
turning as necessary, until golden brown and cooked
through. Drain and set aside. |
|
Heat remaining oil in a large sauce pan with a tight fitting lid and add cabbage, garlic, salt and pepper to taste. Cover tightly and simmer about 15 minutes.
It is not necessary to add water unless cabbage starts to stick or burn, in which case add just enough boiling water to keep it from sticking. Stir occasionally. |
Add sausage to cabbage and cover. Cook until cabbage is tender, 15 minutes or longer.
Delicious served with garlic mashed potatoes.
Or, cut sausages into 1/2" slices, stir into the
cabbage and toss with pasta.
Serves 4 to 6.
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