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Photo: Dana Gallagher; Styling: Anna Last Photo by: Photo: Dana Gallagher; Styling: Anna Last

Sausage with Cabbage and Corn Sauté

Real Simple SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 608
  • Protein: 28g
  • Carbohydrate: 28g
  • Sugars: 9g
  • Fiber: 4g
  • Fat: 43g
  • Saturated fat: 14g
  • Sodium: 1918mg
  • Cholesterol: 97mg

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Sausage with Cabbage and Corn Sauté Recipe