Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  1. Wash and clean the savoy cabbage, discard the tough outer leaves and cut into very thin strips, then scorch it in boiling water for 5 minutes.
  2. Prick the sausages with a toothpick, slice the onion and place in a pan, then add the pancetta and cook covered on a low heat for 5 minutes.
  3. When the onion turns golden, add the cabbage, drizzle with vinegar and season with salt and pepper.
  4. Cook on a low heat for about an hour, stirring frequently, and add the meat stock if need be.
  5. Serve hot.
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