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Savoy Cabbage and Italian Sausage (Verze e Luganega)

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(Recipe ID: 550)

Serves 8

Preparation time: 25 minutes; Cook time: 5 hours

Source: Vito De Carolis

Slow cooked cabbage and sausage dish with polenta.


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  • 3 1/2 pounds Savoy cabbage
  • 1/2 cup Extra Virgin Olive Oil *
  • 1 cup Hot beef broth
  • 1 pound Fresh Italian sausages, casings removed and meat crumbled
  • 2 cups Dry white wine
  • Fine sea salt and black peppercorn; freshly ground to taste *
  • 8 cups Water
  • 2 teaspoons Coarse sea salt *
  • 2 1/2 cups Polenta-stone ground Italian coarse corn meal


  1. Wash savoy cabbage, quarter it, discarding the outermost leaves if they are damaged, and remove the tough inner core.
  2. In a large frying pan; heat Extra Virgin Olive Oil over a medium heat and add the cabbage when the oil is hot.
  3. Sprinkle hot beef broth over it, cover it, and simmer it for an hour.
  4. Then add the crumbled sausage and dry white wine; season to taste with sea salt and peppercorn, and continue simmering for 3 hours more adding a little more liquid if it comes to dry.
  5. Meanwhile combine 8 cups water, and salt in heavy larger non-stick saucepan and bring to a boil.
  6. Gradually whisk in cornmeal in a thin stream.
  7. Cook Polenta over medium-low heat (it should be barely boiling), whisking constantly, until very thick and pulls away from side of pan, about 40 minutes.
  8. Remove pan from heat and pour it into a shallow large plate or over a wood-board and serve it with steaming hot cabbage-sausage mixture.


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