Sausage with Cabbage & Onion

This cabbage dish makes a comforting entrée. If you have leftovers, chop up the cabbage and sausages, add a bit of chicken stock and create a flavorful “sauce” for any cut pasta variety of choice. For an added treat, top with grated Parmigiano Reggiano for any application.

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  1. Season the cabbage wedges with salt and pepper, then steam in a steamer rack set over boiling water, covered, until tender, about 15 minutes.
  2. While cabbage is steaming, cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until crisp-tender, about 12 minutes. Transfer with a slotted spoon to a plate and reserve the rendered fat in a small bowl.
  3. Pre-cook the sausages. Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don’t places sausages in yet. Bring the water to a boil, and then turn off heat completely. Immediately place the sausages in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausages in the hot water for 7 minutes. Remove sausages and pat dry. Coat sausages lightly with about 2 Tbsp. Olive oil. This can be done up to a day ahead of time, just store the sausages in the refrigerator until they are ready to cook.
  4. Heat 1 Tbsp. olive oil in a large skillet on medium heat, brown the sausage on both sides, about 4 minutes per side until lightly browned.
  5. Transfer with tongs to a plate and keep warm, covered. Add onion to the skillet and cook over moderate heat, stirring occasionally, until beginning to soften, about 6 minutes.
  6. Add sausages and bacon and cook, stirring, until heated through.
  7. Add vinegar and remove from heat, then stir in butter and oil.
  8. Serve the cabbage wedges topped with the sausages, onion and sauce. Top with cheese, if desired.
  9. (Note: some people prefer to slice the cabbage into strips and steam; then toss with all the bacon, sausage, onion and sauce)

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