Sausage with Cabbage and Corn Sauté

Sausage with Cabbage and Corn Sauté
Photo by Lee Harrelson

Ingredients

  • Half of a small head green cabbage, cored and thinly sliced (about 6 cups)
  • 8 sweet Italian sausages (about 1 1/2 pounds)
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 cup corn kernels (cut from 2 fresh ears or thawed frozen)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • + 1 more ingredients
    • 1 large onion, cut in half and thinly sliced into half-moons

1. Heat a large skillet over medium-high heat. Prick sausages with a fork and cook, turning occasionally, until browned all over and cooked through, 10 to 12 minutes. Transfer to a plate and cover with aluminum foil to keep warm. 2. Heat oil in a skillet over medium heat. Add cabbage and onion; ...

View full recipe at My Recipes

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