Italian Sausages With Cabbage And Onion Food

EASY SAUSAGE & CABBAGE SKILLET

Steps:

• Heat 1 tablespoon of olive oil in a large skillet (I use my 12" for this recipe) over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
• Add remaining 1 1/2 tablespoons of oil to skillet with the garlic. Sauté for 1 minute or until garlic starts to get that golden color.
• Add shredded cabbage, salt, pepper, and crushed red pepper flakes (optional). Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes.
• Add sausage back to pan and stir until combined with cabbage. Cook for another 3 to 5 minutes until sausage is warmed and cabbage is tender. Taste and add more salt if desired.

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

HUNGRY FOR ITALIAN SAUSAGE AND CABBAGE

Steps:

• Cook the tortellini as per package directions, drain reserving 3 tablespoons cooking liquid.
• Place the sausages in boiling water and cook until firm, remove and cool until cool enough to handle. Thinly slice the sausage.
• Over medium heat, melt the butter and add olive oil, cook sausages through until nicely browned; stir in onions, minced garlic and cabbage.
• Saute for 5 minutes or until cabbage is crisp tender; stir in drained cooked tortellini, fennel seeds, red pepper flakes and pimentos. Season with salt and lots of freshly ground black pepper to taste.
• Lower the heat to low, add the crème fraiche and reserved pasta cooking liquid; cook just until warmed through.
• Serve with freshly grated Parmesan cheese and crusty Italian bread.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.