Cabbage Ribbons with Sausage and Thyme Marinara Sauce

Photo: psfreeman

Recipe by Mary Younkin via Barefeet in the Kitchen.

Yield: 1 serving
Community Recipe from

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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


  1. 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.

  2. 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.

  3. When the cabbage is warm and barely softened, top individual servings with the marinara sauce and toss to combine.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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