Seared Savoy Cabbage With Mixed Sausages
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
40
Spice
57
Sweetness
59
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
8 tbsps
Olive Oil (divided)1 tbsp
Dijon Mustard1 tbsp
White Wine Vinegar1 tbsp
Tarragon (chopped fresh)Directions:
1
Bring a large pot of water to a boil over high heat
2
Season heavily with salt
3
Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes
4
Transfer to a paper towel-lined baking sheet
5
Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl
6
Add mustard powder and stir to coat
7
Heat 3 tablespoons oil in a small skillet over medium heat
8
Add breadcrumbs; stir frequently until golden, 4-5 minutes
9
Season with salt and transfer to a paper towel-lined plate to cool
10
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl
11
Season mustard vinaigrette with salt and pepper
12
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking
13
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
14
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)
15
Transfer cabbage to a platter; arrange sausages around
16
Scatter breadcrumbs and tarragon over
17
Serve mustard vinaigrette on the side
18
Bring a large pot of water to a boil over high heat
19
Season heavily with salt
20
Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes
21
Transfer to a paper towel-lined baking sheet
22
Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl
23
Add mustard powder and stir to coat
24
Heat 3 tablespoons oil in a small skillet over medium heat
25
Add breadcrumbs; stir frequently until golden, 4-5 minutes
26
Season with salt and transfer to a paper towel-lined plate to cool
27
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl
28
Season mustard vinaigrette with salt and pepper
29
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking
30
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
31
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)
32
Transfer cabbage to a platter; arrange sausages around
33
Scatter breadcrumbs and tarragon over
34
Serve mustard vinaigrette on the side