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.
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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