Recipe byThe ZestyPlate Kitchen
Browned Italian sausages over garlicky braised kale and cabbage, tossed with a splash of vinegar. A hearty plate of crisp meat and greens.
This is the kind of supper you can throw together without much thought after a long day. Fennel sausages get browned until the skins crackle, then go over a tray of kale and cabbage braised with garlic and stock. It's filling and savoury, and you sneak in a good amount of greens along the way.
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Prep 15 min
Cook 35 min
Total 50 min
Easy
Scale:
- 1 bunch Kale
- 8 Italian Fennel Sausages
- 1 Head chopped Cabbage
- 8 Garlic Clove
- Sliced Onion
- Sliced Shiitake Mushrooms
- 1 cup Chicken Stock
- Salt
- Pepper
Preparation
- Preheat the oven to 350°F. Strip the stems from the kale and tear the leaves into 1-inch pieces, and coarsely chop half a head of cabbage. Combine the greens in a large baking dish with the thinly sliced garlic. If you like (and it's well worth it), cook the sliced onion and shiitake mushrooms first and add them too.
- Coat the greens with olive oil, pour over half a cup of chicken stock, cover with foil and bake until wilted, about 15 minutes. Take off the foil, season with salt and pepper, and bake until the cabbage is tender, another 20 to 25 minutes.
- While that cooks, heat a little olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook until browned all over and cooked through, 10 to 12 minutes.
- When the greens are ready, slice the sausages and toss them through with a splash of vinegar (sherry or red wine works nicely).
Tips from the ZestyPlate Kitchen
- Prick the sausages and brown them properly all over. Crisp skin means more flavour.
- Braise the greens with stock and garlic just until tender, while they still have some colour and bite.
- Cooking the onion and mushrooms off first builds extra savoury depth, and it's worth the few minutes.
- Finish with a splash of vinegar. It cuts through the richness and wakes the greens up.
Frequently Asked Questions
Coarse Italian fennel sausages are the obvious choice, though any well-flavoured sausage will do the job.
Of course. Spring greens, chard or cavolo nero all stand in for the kale and cabbage, or join them.
Yes. Reach for good veggie sausages and use vegetable stock to braise the greens.
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