Pasta with Sausage, Cabbage and Sage
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Cooking time: 30 minutes for menu
Cooking schedule: see below for "menu" instructions |
You could use leftover corned beef in place of sausages if you still have some left. If not, I like this with Turkey Italian Sausage but choose any flavor that appeals: Italian, hot or sweet, German bratwurst or knockwurst, spicy pork or flavored chicken. If you still have cabbage left, we'll use it tomorrow.
Pasta with Cabbage, Sage and Turkey Sausage Time: 30 minutes
This is one of my favorite recipes with cabbage. When cooking for two, buying a cabbage is a commitment. One has to have a few recipes to use it up.
8 - 10 oz turkey sausages (or other sausages)
1 medium onion
2 cloves garlic
2 cups shredded cabbage
2 tbs rubbed sage or 15 fresh leaves
1 tbs paprika, smoky or sweet
1 tbs olive oil
1 can whole tomatoes, 15 oz (450 gr)
1 tsp Balsamic vinegar
1 1/4 cup pasta - penne, rigatoni, fusilli
Cook pasta according to package instructions - or boil it until it's done ...taste it! Chop onion and garlic. Shred cabbage - cut wedges off the cabbage, lay flat and cut in fine strips with a sharp knife. Roughly chop tomatoes - reserving all juice. Slice sausages into 1" (2.5cm) pieces. Heat oil in large nonstick skillet over medium-high heat. Add paprika and sauté 1 minute. Add onion, garlic and cabbage and sauté 10 minutes or until starting to get tender. Add sausage and sage and sauté 5 minutes. Add tomatoes and their juices, turn heat to low, cover and simmer 20 minutes or until cabbage is done. Uncover, turn heat up and stir in vinegar. Add drained pasta and toss to mix well. Heat through and serve.
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Cooking Schedule: 30 minutes |
Roughly chop tomatoes |
Cooking for Two? Or more?
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