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Title: Italian Cabbage and Sausages
Categories: Entree Vegetable Sausage
Yield: 4 Servings
| 1 | Head savoy cabbage | |
| 1 | lg | Onion, chopped |
| 2 | tb | Olive oil |
| 1/2 | c | Chicken broth |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Freshly grated nutmeg |
| Salt to taste | ||
| 1 | lb | Italian sausages |
| 1 | md | Onion, sliced |
In a large skillet, saute the onion in olive oil until just softened. Core and thinly slice cabbage. Add cabbage to the onion in the skillet. Add the brothm cover and cook quickly over medium high heat until the cabbage is wilted and tender, stirring occasionally. Add salt to taste. Grate nutmeg over the cabbage.
Saute sausages and onion with 4 tablespoons of water until sausages are cooked through, water has evaporated, and sausages are browned. Serve immediately on a mound of savoy cabbage accompanied by hot mashed potatoes.
NOTE: Although the Celts were responsible for spreading cabbage throughout Europe and Asia Minor several centuries before the birth of Christ, hard-heading varieties were not recorded in European history until the 1500's. By that time also crinkly-leaved "savoy cabbage", named after the Italian province, had made its way to England. Cold resistance makes cabbage an ideal vegetable where winters are mild, and hard storage varieties provide fresh food all winter long throughout the cold north.
1995 Seed Savers from the Preservation Garden 1996 Calendar. Judd Publishing, Inc. Washington, DC MM Format by John Hartman Decorah, Iowa, 21 July 1996
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