SAUSAGES and SAVOY CABBAGE in a pan, a simple and tasty main course with vegetables you can make quickly — perfect for dinner or lunch, also great to take away or to put in a sandwich.
Today I had very little time but absolutely didn’t want to give up flavor. I had savoy cabbage in the fridge and fresh sausages, and out came a plate of sausages and cabbage to lick your lips — one of those rustic dishes that smell like home, real cooking, and good things made without complicating life.
If you’re looking for an easy and quick pan-fried sausages and savoy cabbage, an inexpensive and flavorful main course, or an idea to fill a hot, melty sandwich… this is the recipe that saves dinner.
The savoy cabbage in the pan becomes tender and slightly caramelized, while the sausages release all their flavor, creating an incredible natural sauce. Nothing else needed. Just simple ingredients and a good pan.
Follow me in the kitchen — today we have sausages and savoy cabbage in a pan.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 savoy cabbage (about 2 lb / 32 oz — roughly 8–10 cups shredded)
- 4 fresh sausages (about 1 lb / 16 oz total)
- 1/2 onion (1/2 medium — about 1/3–1/2 cup chopped)
- 1 clove garlic
- 1/2 glass (about 1/4 cup / 2 fl oz) glass white wine
- chili pepper (to taste)
Steps
Wash the savoy cabbage, remove the tougher outer leaves and cut it into thin strips.
In a large pan heat the oil with the chopped onion (and the garlic if you like it).
Add the sausages (whole or cut into pieces) and brown them well on all sides for 5–7 minutes.Pour in the white wine and let the alcohol evaporate, then add the cabbage little by little (it will look like a lot at first, then it will reduce).
Stir, cover with a lid and cook over medium-low heat for about 25–30 minutes.
Adjust salt and pepper and add chili pepper if you like. If necessary, add a splash of water during cooking to keep it moist.
Bon appétit
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SAUSAGES and SAVOY CABBAGE in a pan
Smart tips for perfect sausages and cabbage
• Prick the sausages lightly before cooking so they don’t burst.
• Brown them well before adding the cabbage: they should get that crust that gives flavor.
• Cut the cabbage thin so it cooks faster and stays tender.
• For an extra touch, deglaze with half a glass of white wine (about 1/4 cup).
• Cover the pan in the last minutes for extra tender cabbage.
Want a stronger flavor? Add a pinch of chili pepper or fennel seeds.
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FAQ SAUSAGES and SAVOY CABBAGE in a pan
How do I avoid the cabbage staying tough?
Slice it thinly and cover the pan during cooking to create steam.
Do I need to boil the cabbage first?
No, for this recipe the cabbage cooks directly in the pan.
How long does sausage take to cook in a pan?
About 15–20 minutes over medium heat, turning it often.
Can it be prepared in advance?
Yes, the next day it tastes even better.
Can I freeze sausages and cabbage?
Yes, once cooked and cooled you can freeze it for up to 2 months.
