How to Cook a Fantastic Savoy Cabbage with Italian Sausages

Savoy cabbages are so versatile that they go well with almost all the meats, including sausages. Don’t miss out this recipe!

INGREDIENTS:

• 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

METHOD:

1. With the tip of a sharp knife, pierce the sausages in several spots and place them in a deep dish.
2. Scatter garlic slices around the dish and then pour 1 cup of wine all over. Cover well and set aside to marinate.
3. 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.
4. 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.
5. Drain the sausages and save the wine marinade.
6. Add the sausages to the pot and cook until lightly browned.
7. Add the wine marinade and simmer until the wine is partly evaporated.
8. 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.
9. Continue cooking for about 35-40 minutes until the cabbage is tender and don’t forget to adjust for salt and pepper.
10. Serve your cooked delicious dish in soup bowls with crusty Italian bread. Enjoy!

Buon Mangiata!