Sausage with Cabbage and Corn Sauté

Real Simple
Sausage with Cabbage and Corn SautéRecipe
Photo: Dana Gallagher; Styling: Anna Last
Makes 4 servings


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2 tablespoons olive oil
8 Italian sausages (about 1 1/2 pounds)
1/2 small head red cabbage, thinly sliced (about 6 cups)
1 large onion, thinly sliced
1/4 cup balsamic vinegar
1 cup corn kernels (from 2 ears or frozen and thawed)
Kosher salt and pepper


Prep: 15 Minutes
Other: 15 Minutes

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, stirring occasionally, for 5 minutes. Add the vinegar and cook, stirring occasionally, until the cabbage is just tender, 3 to 4 minutes.

Stir in the corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve with the sausage.

Created date

August 2008

Nutritional Information

Calories 608
Protein 28 g
Carbohydrate 28 g
Sugars 9 g
Fiber 4 g
Fat 43 g
Satfat 14 g
Sodium 1918 mg
Cholesterol 97 mg