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Seared Savoy Cabbage with Mixed Sausages

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The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

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Ingredients

  • Kosher salt
  • 11 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
  • 1 cup 1-inch crustless bread cubes
  • 1 teaspoon mustard powder (such as Colman's)
  • 8 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • Freshly ground black pepper
  • 2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
  • 1 tablespoon chopped fresh tarragon

Details

Preparation

Step 1


Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.


Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.


Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.


Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.


Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).


Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.



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