Savoy cabbages are so versatile that they go well with almost all the meats, including sausages. Don’t miss out this recipe!
- 2 lbs. mild Italian sausage
- 1 savoy cabbage – about 3 lbs.
- ¾ cup yellow onion – finely chopped
- 1 ½ cup dry red wine
- 1 can (16 oz.) crushed tomatoes
- 2 tbsp. olive oil
- 2 tbsp. butter
- 12 garlic cloves – sliced
- 3 tbsp. salt pork – roughly chopped
- salt and pepper – to taste
- With the tip of a sharp knife, pierce the sausages in several spots and place them in a deep dish.
- Scatter garlic slices around the dish and then pour 1 cup of wine all over. Cover well and set aside to marinate.
- Separate the cabbage leaves, wash thoroughly in salt water and then rinse. Cut off the thick part and core of the heavy leaves. Set aside to drain.
- Put the olive oil, butter and chopped salt pork in a 6-quart pot. Cook over moderate heat, then add onions. Cook the onions brown until the they are transparent.
- Drain the sausages and save the wine marinade.
- Add the sausages to the pot and cook until lightly browned.
- Add the wine marinade and simmer until the wine is partly evaporated.
- Then add the tomatoes, cabbage and additional ½ cup of wine. Cover and cook while stirring occasionally. Note that cabbage will add additional liquid as it wilts.
- Continue cooking for about 35-40 minutes until the cabbage is tender and don’t forget to adjust for salt and pepper.
- Serve your cooked delicious dish in soup bowls with crusty Italian bread. Enjoy!