Seared Savoy Cabbage with Mixed Sausages
By á-9182
The breadcrumb-topped cabbage is also delicious with roast pork or chicken.
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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