Cabbage and Sausage Alfredo

 

Ingredients

• 2 tablespoons butter divided
• 1 pound Italian sausage links
• 1 medium green cabbage approx 6 cups
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon fresh parsley minced for garnish, optional

For the Alfredo sauce

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

Instructions

 

• Fry the sausage links in ½ tablespoon butter until crispy and golden brown on both sides. Remove from the pan and set aside.
• Shed the cabbage into long thick strips, either by hand or with a food processor. Heat butter in a large skillet. Add cabbage and cook in 1½ tablespoon butter over medium heat for 10 minutes, occasionally stirring, until all soft. Season with salt and pepper halfway through the cooking time.
• Prepare the sauce (if not using ready-made/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 it's a thick, uniform sauce. Season with nutmeg. Remove from heat and set aside.
• Slice the sausage into small ¼-inch rounds. Add it back to the pan with cooked cabbage. Pour the Alfredo sauce into the pan and toss until an even coat covers the cabbage and sausage.
• Plate and serve warm directly from the skillet. Garnish with optional parsley.