Cabbage Ribbons with Sausage and Thyme Marinara Sauce
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- 1/2 pound(s) hot Italian sausage
- 1/2 head(s) of cabbage, sliced into thin ribbons
- 2 tablespoon(s) extra virgin olive oil
- 2 large clove(s) of garlic, minced
- 1 teaspoon(s) kosher salt
- 1/2 teaspoon(s) red pepper flakes
- 1/2 teaspoon(s) dried thyme or 1/2 tablespoon of fresh thyme
- 1 28-ounce can(s) crushed tomatoes, no additional seasonings added
- In a large skillet over medium heat, cook and crumble the sausage. Add the cabbage to the skillet, toss to combine and splash just a bit of water onto it, maybe 1-2 tablespoons. Cover with lid and let cook over medium high heat for about 5 minutes, until it is just barely wilted.
- While the sausage and cabbage are cooking, start the sauce. This recipe will make TWICE the amount of sauce you will need. Save the extra sauce to use later. In a cold saucepan, combine the oil, garlic, salt, pepper flakes and thyme. Turn on the heat to medium and saute just until fragrant. This should take less than a minute. Add the tomatoes and stir to combine. Bring to a boil and then simmer for 5 minutes, stirring occasionally.
- When the cabbage is warm and barely softened, top individual servings with the marinara sauce and toss to combine.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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