Sometimes there are recipes that are so simple and tasty that it’s ridiculous. This is one of those. I have been enjoying this every so often for over 25 years and I first found this in a cookbook that was put out by La Leche League. Perhaps because it was put out by this group that supported nursing mothers that many of the recipes were so simple… I’m not sure. But one of my ‘go to’s’ since then has been this one, I believe it was called Bubble and Squeak. I may not even be replicating it exactly; it really doesn’t need to be written down because the concept is so simple. I’m also not sure why the name, I don’t remember that it said anything about that but it was and is yummy. To counter act the many things I seem to not know about this recipe I will say emphatically that I do know it is delicious!
This recipe is essentially three ingredients and this time when I made it I had bison Italian sausage on hand, though it was good, using a regular Italian sausage is almost better just because the bison meat is quite dry and doesn’t give the recipe as much of those delicious juicy bits that regular Italian sausage does. Regardless, the combination of pasta, hot Italian sausage and cabbage works… and is fast…. for any night of the week.
Italian Sausage and Cabbage Pasta
(Under 30 minutes and only 3 ingredient dinner option)
- Pasta of choice for 4 people (I use linguine or fettuccini)
- 4 – 6 Italian Sausages (I generally use hot but you can choose to use mild)
- 2 Cups Chopped Cabbage
- ¼ Cup Water
Put a pot of water on to boil to make the pasta. Cook enough pasta for 4 servings according to directions. I would suggest flat pasta like fettuccine but any kind will do.
While the pasta is cooking chop and fry the sausage in a large frying pan on medium heat. As soon as the sausage is cooked through add the chopped cabbage, stir, add ¼ cup water and cover for a couple of minutes to allow the cabbage to start to wilt but remain firm. As soon as the pasta is cooked add it to the mixture. Stir and serve.
