Banger Sausages With Cabbage And Turnips
serves 2-4
Turnips are a good canvas for the classic combination of sausage and cabbage. Fresh parsley and vinegar added at the end of cooking lend bright herbal flavor and acidity to cut the richness of the sausage and the buttery cabbage.
1 medium turnip, peeled and cubed
1 medium head green cabbage, cored and cut into ribbons
1 teaspoon vegetable oil
1 tablespoon unsalted butter
4 banger sausages
1/4 cup chopped parsley
1 tablespoon red wine vinegar
prep: 10 minutes
total: 20 minutes
large skillet
1. Prep the turnip and cabbage. Heat the oil and butter in a large skillet over medium-high heat. When the butter melts, add the sausage. Leave it alone to brown on the first side, about 2 minutes. Turn the sausage and brown it on the second side, another 2 minutes.
2. Add the turnips and cabbage to the pan. Let the turnips brown, about 2 minutes. Season the turnips and cabbage with a light sprinkling of salt and pepper.
3. Add 1/4 cup of water, stir, lower the heat to medium and cover the pan. Cook, stirring occasionally, until the cabbage wilts and the turnips are soft, 8-10 minutes.
4. Stir in the parsley and vinegar.
2. Add the turnips and cabbage to the pan. Let the turnips brown, about 2 minutes. Season the turnips and cabbage with a light sprinkling of salt and pepper.
3. Add 1/4 cup of water, stir, lower the heat to medium and cover the pan. Cook, stirring occasionally, until the cabbage wilts and the turnips are soft, 8-10 minutes.
4. Stir in the parsley and vinegar.
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