Hearty savoy cabbage with sausage in white wine

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Savoy cabbage in white wine

This rustic Italian recipe screams Fall and it's both satisfying and simple
Servings 4
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • cutting board
  • knife
  • large saute' pan


  • 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


  • 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.
Author: Rebecca
Calories: 739kcal
Cost: $$
Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: Italian
Keyword: cabbage recipe, fall recipe, how to cook cabbage, Italian regional recipe, sausage recipe, savoy cabbage


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

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