Italian Sausage and Cabbage
A one pan meal of cabbage cooked with pancetta and wine along with Italian sausage.
Ingredients
- 2 tablespoons olive oil plus more if needed
- 8 Italian sausage mild, sweet or spicy
- ⅓ cup (85 grams) pancetta diced small
- 2 cups (310 grams) onion cut in half then slice into strips
- 2 garlic cloves grated
- 1 pound (453 grams) green cabbage cut into strips
- ¼ cup (60 ml) pinot grigio wine
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add the oil to a large frying pan/skillet over medium-high heat. Brown the sausages evenly on all sides, turning often. Remove and place into a plate and cover with foil.
- Turn the heat down to medium, add more oil if needed. Add pancetta and onions, toss well and cook until the onions soften, about 10 minutes, tossing often.
- Add the garlic, mix well then add add the cabbage, wine, salt and pepper. Toss well. Cook until the cabbage has wilted and is cooked.
- Place the sausages into the cabbage and cook until the internal temperature reaches 165°F/74°C using a meat thermometer. Serve immediately.
Video
Nutrition
Serving: 1 | Calories: 737kcal | Carbohydrates: 16g | Protein: 33g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 43g | Cholesterol: 101mg | Sodium: 1660mg | Fiber: 3g | Sugar: 7g