Seared Savoy Cabbage with Mixed Sausages |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The breadcrumb-topped cabbage is also delicious with roast pork or chicken. Ingredients:
kosher salt |
1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached |
1 cup 1 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 |
Directions:
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.
2. 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.
3. Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.
4. 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.
5. 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).
6. Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.
7. Per serving: 530 calories, 45 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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