Name: Italian Sausage, Tomato & Mushroom Bake with Sautéed Cabbage
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 0.68 kg cremini mushrooms; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium heads napa cabbage; ⅓ cup pine nuts; 6 pork sausages; 1 ½ medium yellow onions; all-purpose flour; black pepper; butter, unsalted; crushed red pepper; Italian seasoning; salt

Italian Sausage, Tomato & Mushroom Bake with Sautéed CabbageItalian Sausage, Tomato & Mushroom Bake with Sautéed Cabbage — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

0.68 kg cremini mushrooms

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ medium heads napa cabbage

⅓ cup pine nuts

6 pork sausages

1 ½ medium yellow onions

all-purpose flour

black pepper

butter, unsalted

crushed red pepper

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, halve, and slice onions into thin half-moons; peel and mince garlic. Place both in a medium bowl.

Quarter mushrooms; add to the bowl with the onion and garlic.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until softened, 3-4 minutes.

Add flour to the skillet and continue to cook, stirring frequently, until fragrant, 1-2 minutes more.

Add tomatoes, broth, and spices to the skillet; stir to combine, then bring to a simmer.

Once simmering, transfer veggie skillet to a large baking dish; nestle sausages into the veggies. Place baking dish in the oven (it doesn't have to be fully heated) and bake, flipping sausages once, until golden and cooked through, 18-20 minutes. Remove from oven. (Reserve skillet for later use.)

Meanwhile, trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips.

Wipe reserved skillet clean with paper towels, then return to medium heat.

Once the skillet is hot, add more butter and swirl to coat the bottom. Add cabbage and spices; cook, stirring occasionally, until tender, 4-5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Once the cabbage is done, add pine nuts and parsley to the skillet; stir to combine. Remove from heat and cover to keep warm.

To serve, divide veggie bake and sautéed cabbage between plates or bowls; top with sausages and enjoy!

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