Savoy cabbage in white wine
This rustic Italian recipe screams Fall and it's both satisfying and simple
Equipment
- cutting board
- knife
- large saute' pan
Ingredients
- 1 small Savoy cabbage
- 1 small shallot or white onion
- 4 links of pork sausage, casing removed and crumbled
- 2/3 cup prosciutto, chopped
- 4 tbsp extra virgin olive oil
- 2 cups dry white wine
- 1/2 tbsp balsamic glaze
- Salt & pepper to taste
Instructions
- Gather your ingredients.
- Remove the outer leaves of the cabbage as well as the core, thinly slice and set aside; do the same with the shallot.1 small Savoy cabbage, 1 small shallot or white onion
- In a sautee pan, heat the oil, add the sausage and cook for 2 minutes. Add the shallot and prosciutto and cook for an additional 15 minutes at medium to low heat.4 links of pork sausage, casing removed and crumbled, 2/3 cup prosciutto, chopped, 4 tbsp extra virgin olive oil
- Add the cabbage, a dash of salt and the wine. Cook for 30 minutes with the lid on. Remove the lid and reduce the liquid for 1 minute at high heat.2 cups dry white wine, Salt & pepper to taste, 1/2 tbsp balsamic glaze
- Sprinkle with freshly ground pepper and serve immediately. This is a delicious main course which can be served with a slice of rustic bread.
Nutrition
Calories: 739kcal | Carbohydrates: 6g | Protein: 22g | Fat: 60g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 988mg | Potassium: 478mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg