My husband was home for lunch the other day; so I decided to try a very simple cabbage and sausage combination that I had been thinking about for a while. I still had cabbage left from the soup last week and this was the perfect use for the rest of it.
This meal turned out so well; my kids even gave it a thumbs up, cabbage and all. My oldest son has already requested it again too!
Cabbage Ribbons with Sausage and Thyme Marinara Sauce
1/2 lb hot Italian sausage
1/2 head of cabbage, sliced into thin ribbons
2 tablespoons extra virgin olive oil
2 large cloves of garlic, minced
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme or 1/2 tablespoon of fresh thyme
28 ounce can of crushed tomatoes, no additional seasonings added
In a large skillet over medium heat, cook and crumble the sausage. Add the cabbage to the skillet, toss to combine and splash just a bit of water onto it, maybe 1-2 tablespoons. Cover with lid and let cook over medium high heat for about 5 minutes, until it is just barely wilted.
While the sausage and cabbage are cooking, start the sauce. This recipe will make TWICE the amount of sauce you will need. Save the extra sauce to use later. In a cold saucepan, combine the oil, garlic, salt, pepper flakes and thyme. Turn on the heat to medium and saute just until fragrant. This should take less than a minute. Add the tomatoes and stir to combine. Bring to a boil and then simmer for 5 minutes, stirring occasionally.
When the cabbage is warm and barely softened, top individual servings with the marinara sauce and toss to combine. Enjoy!