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Italian Sausage and Cabbage

Yield Makes 4 servings
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

Nutrition 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

How to Make It

  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.