Crispy Sausages with Braised Cabbage and Kale
An Irish dish featuring juicy Italian sausages with tender leafy kale and cabbage, braised with mushrooms and garlic. Simple to prepare, yet incredibly delicious and satisfying.
Ingredients
- 1 bunch Kale
- 8 pcs Italian fennel sausages
- 0.5 pcs Green cabbage
- 8 clove Garlic
- Onion
- Shiitake mushrooms
- 0.5 cup Chicken broth
- Olive oil
- Vinegar (sherry or red wine)
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 175°C. Remove the stems from the kale and chop the leaves into pieces approximately 2.5 cm in size. Coarsely shred half a head of green cabbage. If desired, sauté the chopped onion and shiitake mushrooms in a skillet with oil until soft for added flavor.
- Transfer the cabbage and kale to a large baking dish, add thinly sliced garlic (and the sautéed onion with mushrooms, if prepared). Drizzle everything with olive oil and chicken broth (0.5 cup). Cover the dish with foil.
- Place in the oven for 15 minutes until the greens begin to wilt. Remove the foil, season with salt and pepper. Continue braising for another 20–25 minutes until the cabbage becomes tender.
- While the greens are cooking, heat olive oil in a large skillet over medium heat. Prick the sausages with a fork and cook for 10–12 minutes, turning occasionally, until they brown on all sides and are fully cooked through.
- When the greens are ready, slice the sausages and add them to the baking dish. Drizzle the dish with vinegar (sherry or red wine) and toss well. Serve hot.