Italian Sausage and Cabbage

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

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 562
  • Calories from fat: 77%
  • Protein: 20g
  • Fat: 48g
  • Saturated fat: 17g
  • Carbohydrate: 13g
  • Fiber: 5.8g
  • Sodium: 937mg
  • Cholesterol: 102mg


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