Cabbage with potatoes and sausage a tasty and flavorful main course. The recipe I want to share with you today is for a delicious main course. Cabbage, potatoes, and sausage are the stars of a dish that has won over my small family. The cabbage is a fall and winter vegetable that I discovered late, perhaps because living in the south, this is a vegetable mostly grown in northern regions. Consuming cabbage can help protect heart health as it contains potassium and vitamin K. Rich in antioxidants and B vitamins important for metabolism, it also supports bone health due to its calcium, fluoride, and magnesium content. And they’re just so good, another reason to take advantage and include them in our weekly diet. To prepare this recipe, I used Savoy cabbage, but regular green cabbage with less crinkled and thinner leaves works well too. I recommend also reading the recipe for Green Cabbage with Bacon. Let’s then hurry to the kitchen and prepare Cabbage in a Pan with Sausage and Potatoes together
I ALSO RECOMMEND THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 310.71 (Kcal)
- Carbohydrates 14.68 (g) of which sugars 2.21 (g)
- Proteins 13.86 (g)
- Fat 22.47 (g) of which saturated 0.36 (g)of which unsaturated 0.06 (g)
- Fibers 2.91 (g)
- Sodium 940.15 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cabbage in a Pan
- 1.1 lbs Savoy cabbage
- 1.1 lbs potatoes
- 0.88 lbs sausage
- 1 onion (medium)
- 2 tbsps extra virgin olive oil
- to taste salt
- 2 sprigs rosemary
How to Prepare Cabbage with Sausage and Potatoes
Peel the potatoes, wash them, and cut them into sticks or cubes, as you prefer. Clean the cabbage by removing the outer leaves. Cut the cabbage into strips and wash it under running water. Let it drain well. Cut the sausage into pieces. I used thicker sausage and cut each link into 4 parts, but you can also use thin sausage and cut it into 4-5 parts.
Pour the olive oil and potatoes into a large pan. Let them cook over medium heat for 3-4 minutes, stirring often, and add the sausage and thinly sliced onion to the pan. Stir and let the potatoes and sausage brown for 7-8 minutes over medium heat, stirring often with a wooden spoon.
Also add the cabbage, adjust the salt. Stir and add the white wine. Let it evaporate. Continue cooking for another 10 minutes until the cabbage is very tender, and the ingredients are perfectly combined. At the end of cooking, add chopped rosemary.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If any Cabbage with Potatoes is left, store it in a container in the fridge for 1-2 days, you just need to reheat it for a few minutes in the pan or microwave
If you prefer a faster cooking method, you can blanch the potatoes in water for 6-7 minutes first
Also read the recipe for Baked Gratin Cabbage and the recipe for Cabbage Rolls with Sausage
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