My husband was home for lunch the other day; so I decided to try a very simple cabbage and sausage combination that I had been thinking about for a while. I still had cabbage left from the soup last week and this was the perfect use for the rest of it.
This meal turned out so well; my kids even gave it a thumbs up, cabbage and all. My oldest son has already requested it again too!
- 1/2 lb hot Italian sausage
- 1/2 head of cabbage sliced into thin ribbons
- 2 tablespoons extra virgin olive oil
- 2 large cloves of garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme or 1/2 tablespoon of fresh thyme
- 28 ounce can of crushed tomatoes no additional seasonings added
- In a large skillet over medium heat, cook and crumble the sausage. Add the cabbage to the skillet, toss to combine and splash just a bit of water onto it, maybe 1-2 tablespoons. Cover with lid and let cook over medium high heat for about 5 minutes, until it is just barely wilted.
- While the sausage and cabbage are cooking, start the sauce. This recipe will make TWICE the amount of sauce you will need. Save the extra sauce to use later. In a cold saucepan, combine the oil, garlic, salt, pepper flakes and thyme. Turn on the heat to medium and saute just until fragrant. This should take less than a minute. Add the tomatoes and stir to combine. Bring to a boil and then simmer for 5 minutes, stirring occasionally.
- When the cabbage is warm and barely softened, top individual servings with the marinara sauce and toss to combine. Enjoy!