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Savoy cabbage with sausage in a saucepan
Giulia Scarpaleggia

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
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Servings: 2 greedy people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves garlic sliced
  • 1 red chilli pepper de-seeded and sliced
  • 6 sausages
  • 1 savoy cabbage
  • 4 tomatoes

Method
 

  1. Firstly heat the olive oil in a large saucepan and add the garlic and chilli pepper. Lightly fry until softened.
  2. Remove the sausages from their casings and add to the pan. Break them up with a wooden spoon and allow the pieces to brown.
  3. 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.
  4. 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.
  5. 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.