Seared Savoy Cabbage with Mixed Sausages


  • 1 tablespoon chopped fresh tarragon
  • 2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
  • Freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 8 tablespoons olive oil, divided
  • 1 teaspoon mustard powder (such as Colman's)
  • + 3 more ingredients
    • 1 cup 1" crustless bread cubes
    • 1 1 ½-pound head savoy cabbage, cut into 8 wedges with some core attached
    • Kosher salt

1. Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl....

View full recipe at SpringPad


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