Sausage With Charred Cabbage And Giardiniera

A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place for sweet Italian sausages and plenty of basil. This is a delicious recipe where beloved Midwest condiment of pickled veggies in a punchy-hot brine does double duty. The vegetables get finely chopped and tossed with charred cabbage and the brine gets transformed into a zesty vinaigrette that cloaks charred cabbage in a tangy, spicy sheen.

By Bon Appétit

Original recipe source

Sausage With Charred Cabbage And Giardiniera

Cook time: 45 minutes

Servings: 5

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lb sweet Italian sausages
  • 2 lb green cabbage
  • 2 garlic cloves
  • 2 teaspoons sugar
  • 2 teaspoons whole-grain mustard
  • 0.5 cup giardiniera brine
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground pepper
  • 0.25 cup extra-virgin olive oil
  • 1 12-oz. jar vinegar-based giardiniera
  • 0.5 cup basil leaves
  • 0 basil leaves

Instructions

  1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium.
  2. Cook 1 lb. sweet Italian sausages, turning occasionally, until cooked through and most sides are browned, 12-16 minutes.
  3. Transfer the cooked sausages to a cutting board.
  4. Increase heat to high and heat pan until very hot. Arrange 2 lb. green cabbage, cut into 1" pieces, in pan.
  5. Cook the cabbage, stirring occasionally, until charred in spots and crisp-tender, about 3-6 minutes.
  6. Transfer the cabbage to a medium bowl and let it cool slightly.
  7. Whisk together 2 finely chopped garlic cloves, 2 teaspoons sugar, 2 teaspoons whole-grain mustard, 1/2 cup reserved giardiniera brine, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground pepper, and remaining 1/4 cup extra-virgin olive oil in a small bowl.
  8. Drain a 12-oz. jar vinegar-based giardiniera, cut into bite-size pieces, and transfer them to the bowl with cabbage.
  9. Add 1/2 cup torn basil leaves and about half of the dressing to the bowl with cabbage and giardiniera, then toss to coat.
  10. Slice the sausages and arrange them on top of the cabbage mixture in the bowl.
  11. Scatter some whole basil leaves over the dish to garnish before serving.
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