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Sautéed Cabbage with Italian Sausage
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    • The shredded cabbage absorbs the meaty sausage fat and turns soft and rich in texture, and a splash of vinegar and a sprinkle of fresh rosemary add a little extra flavor. You can use bacon instead of sausage if you prefer, or even prosciutto crisped in a little olive oil—or you can just use oil and dispense of the meat altogether, as long as you garnish each serving with a generous grating of Parmesan cheese.

    Ingredients

    Serves:

    Directions

    Put the sausage in a large skillet over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until the sausage is brown has released most of its fat, 5 to 10 minutes.

    Add the cabbage and 1/4 cup water to the pan with the sausage; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, until nearly tender, about 5 minutes.

    When the cabbage is ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the cabbage is fully tender, another 5 to 10 minutes. Stir in the vinegar and the rosemary if you like and serve.

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