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Sausage with Cabbage and Corn Sauté

Photo: Dana Gallagher; Styling: Anna Last
Prep time 15 mins
Other time 15 mins
Yield Makes 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 8 Italian sausages (about 1 1/2 pounds)
  • 1/2 small head red cabbage, thinly sliced (about 6 cups)
  • 1 large onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 cup corn kernels (from 2 ears or frozen and thawed)
  • Kosher salt and pepper

Nutrition Information

  • calories 608
  • protein 28 g
  • carbohydrate 28 g
  • sugars 9 g
  • fiber 4 g
  • fat 43 g
  • satfat 14 g
  • sodium 1918 mg
  • cholesterol 97 mg

How to Make It

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook, turning occasionally, until browned, 10 to 12 minutes. Transfer to plates.

    Heat the remaining tablespoon of oil in the skillet over medium heat. Add the cabbage and onion and cook, stirring occasionally, for 5 minutes. Add the vinegar and cook, stirring occasionally, until the cabbage is just tender, 3 to 4 minutes.

    Stir in the corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve with the sausage.