Italian Sausage and Cabbage

This heartwarming dish came from a new member of Elena Conboy's family--her daughter-in-law, Elane Conboy.


Makes 4 servings

Recipe from


Nutritional Information

Calories 562
Caloriesfromfat 77 %
Protein 20 g
Fat 48 g
Satfat 17 g
Carbohydrate 13 g
Fiber 5.8 g
Sodium 937 mg
Cholesterol 102 mg


2 tablespoons butter or margarine
2 tablespoons olive oil
1 pound hot or mild Italian sausages, casings removed
1 head cabbage (about 2 lb.), rinsed and thinly sliced
1/4 cup fat-skimmed chicken broth
1/2 cup minced parsley
Salt and pepper


1. In a 5- to 6-quart pan over medium-high heat, combine butter and oil. Add sausages and break apart with a spoon; stir often until lightly browned, about 5 minutes. Add cabbage, broth, and parsley, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender to bite, about 30 minutes.

2. Spoon sausage and cabbage mixture into bowls. Add salt and pepper to taste.

Elena Conboy, Westminster, California,


January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note