Keep cabbage, noodles, and sausage on hand to make this dish any night of the week.
Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell
Cabbage and noodles are unsung dinner heroes.
This recipe reheats well too, so you could make extras for round two later in the week.
Credit:Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell
It should feel heavy and dense with no wilted or yellowed leaves.
In fact, we suggest using as many of the outer leaves as you might in this recipe.
Heat 1 tablespoon of the oil in a Dutch oven over medium-high.
Add sausage, and cook, stirring occasionally, until browned, about 3 minutes.
Transfer sausage to a plate, reserving drippings in Dutch oven.
Heat remaining 1 tablespoon oil with reserved sausage drippings in Dutch oven over medium-high.
Stir in cabbage, garlic, salt, and black pepper.
Cover and cook until vegetables are just tender, 5 to 7 minutes.
Stir in cream and crushed red pepper.
Add reserved sausage and any accumulated juices on plate, and stir to combine.
Cover and keep warm over very low heat.
Bring pot of salted water to a boil over high.
Add the noodles; cook according to package directions until al dente.
Drain noodles, and stir into sausage mixture.
Stir in basil, and add more salt and black pepper to taste.
