Sausage with Cabbage and Corn Sauté

Ingredients

• ½ small head red cabbage, thinly sliced (about 6 cups)
• Kosher salt and pepper
• 1 cup corn kernels (from 2 ears or frozen and thawed)
• 2 tablespoons olive oil
• ¼ cup balsamic vinegar
• 8 Italian sausages (about 1 1/2 pounds)
• 1 large onion, thinly sliced

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, st...

View full recipe at My Recipes