This heartwarming dish came from a new member of Elena Conboy's family--her daughter-in-law, Elane Conboy.
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
How to Make It
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.
Spoon sausage and cabbage mixture into bowls. Add salt and pepper to taste.
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I'm thinking the amount of broth is small. I used fresh turkey broth broth (fat skimmed) cup and a half, and still seems like not enough. and a 1/2 cup of parsley... I used Italian seasoning. Being Italian, I then added garlic powder and fresh garlic. Smells great, but still cooking. thank you!
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