Braised cabbage with sausages
Use one sausage per person in this Tuscan braised cabbage dish, it isn’t a side dish after all, but a main course to eat with plenty of bread.
Servings 4 people
Ingredients
- 80 ml (1/3 cup) extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 chili pepper, crushed
- 4 fresh Italian sausages
- 1 medium Savoy cabbage, about 1 kg/2 lb, finely sliced
- 3 peeled tomatoes, diced
- Fine sea salt
Instructions
- In a large pan over medium-low heat, heat the olive oil and add the minced garlic and the crushed chili pepper. Cook, stirring, until the garlic is golden and fragrant, about 2 minutes.
- Remove the sausage casings and break them up into big crumbs, add them to the pan and cook them for a few minutes.
- Now add the finely sliced cabbage and the diced tomatoes, season with salt and stir to combine them with the sausage.
- Cover and cook for about 45 minutes on low heat, stirring occasionally. Should the dish dry out too much, add a few spoonfuls of warm water.
- Adjust for salt towards the end of the cooking time when the cabbage is very soft, and serve.
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