Sausage and Cabbage Alfredo

 

Ingredients

• 2 tablespoons butter divided
• 1 pound Italian sausage links or all beef sausages if you don't do pork, turkey Italian is good too.
• 1 medium green cabbage approx 6 cups, cut into long, thick strips
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup Alfredo sauce store-bought, or homemade option below
• 1 tablespoon fresh parsley minced for garnish, optional

For the Alfredo sauce

• 2 cloves garlic minced
• ⅔ cup heavy cream room temperature
• 1 ½ cup finely grated Parmesan
• ⅛ teaspoon ground nutmeg
• 2 tablespoons butter

Instructions

 

• Fry the sausage links in ½ tablespoon butter until crispy and golden brown on all sides. Remove from the pan and set aside.
• Heat butter in a large skillet. Add the cabbage and cook in 1½ tablespoons of butter over medium heat for 10 minutes, stirring occasionally, until it is soft. Season with salt and pepper halfway through the cooking time.
• Prepare the sauce (if not using ready-made or store-bought) while the cabbage cooks. Simmer the garlic in butter in a small saucepan for 2 minutes until fragrant. Mix in cream. Slowly add the parmesan and stir continuously until a thick, uniform sauce forms. Season with nutmeg. Remove from heat and set aside.
• Slice the sausage into small ¼-inch rounds. Add it back to the pan with the cooked cabbage. Pour the Alfredo sauce into the pan and toss until the cabbage and sausage are evenly coated.
• Plate and serve warm, directly from the skillet. Garnish wtih optional parsley.