Pork Sausages with Red Cabbage
The recipe title says it all with this dish. The cabbage and sausages are cooked in seperate pans until nearly done. Then they are combined and cooked until the cabbage is soft. The mild pork sausage came from the special batch Deborah special ordered months ago. It is mildly seasoned with only salt and pepper. This was the first time I have eaten such a mildly flavored sausage. My brain must have thought my eyes were playing tricks. I’m so use to eating sausage seasoned with fennel or hot peppers that with every bite I kept thinking I forgot to add something. I’m glad there was a little garlic cooked with the cabbage for that extra layer of subtle flavor. Everyone cleaned their plate so all was well.
Looks delicious, Irene. I had a cabbage recipe earlier in the challenge. I loved the way it is cooked until very, very soft. No crunchiness. Silky and yummy.
Saluti dalla Toscana!
So glad I found this blog in one of my FB posts.
I, too, am a huge Marcella fan (and have thought of doing just what you’re doing..cooking through the book)and her Essentials is one of my favorite books. I often take it from my cookbook shelf and look through it for inspiration and ideas. Her Carbonara recipe is the only one I use, Pasta alla Norma, the pork chops in 2 wines, the chicken braised in red cabbage, chicken liver sauce for pasta..and the walnut cake..and so many more..how ’bout the pasta with tuna leeks and cream. Whoah!( Not sure if that is in the Essentials but it is a Marcella recipe.)
Now, I’ll have to go through the rest of your blog and have some fun.
Didn’t you all just love “Amarcord”?
Deborah responds: Welcome, Martha! If you read the very first post in our blog you’ll see that Amarcord is how it all began. As a Marcella fan, you are going to be delighted with all of her comments on the individual blog posts. That has truly been the best part of this entire project!
One of the great secrets to good cooking is understanding how long to cook vegetables. Cooking cabbage until it is soft and creamy delivers what is exactly the essence of cabbage, which would otherwise remain imprisoned within it. That is true of so many other vegetables, mushrooms for example that are sensational if you cook them slowly for at least an hour. I have just had a testy FB exchange with the chef of Sarasota’s most upscale restaurant, who serves green beans that are so stiff you might as well be chewing blades of grass. So many cooks are afraid of giving vegetables enough cooking for their flavors to blossom.