Savoy cabbage and sausage
A hearty and delicious meal from Tuscany: tasty and satisfying. This recipe has been adapted from Giulia Scarpaleggia's 'From the Markets of Tuscany'. Find out more about her at https://en.julskitchen.com
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic sliced
- 1 red chilli pepper de-seeded and sliced
- 6 sausages
- 1 savoy cabbage
- 4 tomatoes
Instructions
- Firstly heat the olive oil in a large saucepan and add the garlic and chilli pepper. Lightly fry until softened.
- Remove the sausages from their casings and add to the pan. Break them up with a wooden spoon and allow the pieces to brown.
- Finely slice your cabbage, and then add it to the sausages. Stir to combine, then add cubed tomatoes. Give a final stir, put the lid on the pan and cook for around 45 minutes on a low heat until the cabbage is very soft.
- Keep an eye on the pan and add a little splash of water if the cabbage looks like it is getting dry and will stick. I didn’t need to as with the lid on, the cabbage had enough liquid in it.
- Serve the Savoy cabbage and sausage in a bowl with crusty bread and butter as a main course.
Notes
This would work very well as a side, served with roast chicken.