Name: Grilled Sausages with Grapes and Cabbage
Ingredients: 4 tb Virgin olive oil; 1 md Red onion, thinly sliced; 1 lb Wine or purple grapes; 1/2 lb Napa cabbage, sliced, in 1/8" pieces; 8 Italian fennel sausages, pricked with fork; 4 tb Red wine vinegar; Salt and pepper to taste

[A pastor’s] work, when earnestly undertaken, lays us open to attacks in the direction of depression. Who can bear the weight of souls without sometimes sinking to the dust? Passionate longings after men's conversion, if not fully satisfied (and when are they?), consume the soul with anxiety and disappointment. To see the hopeful turn aside, the godly grow cold, professors abusing their privileges, and sinners waxing more bold in sin – are not these sights enough to crush us to the earth? The kingdom comes not as we would, the reverend name is not hallowed as we desire, and for this we must weep. How can we be otherwise than sorrowful, while men believe not our report, and the divine arm is not revealed?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Italian	New, Text, Import	1	Servings

INGREDIENTS

4	tb	Virgin olive oil
1	md	Red onion, thinly sliced
1	lb	Wine or purple grapes
1/2	lb	Napa cabbage, sliced, in 1/8" pieces
8		Italian fennel sausages, pricked with fork
4	tb	Red wine vinegar
		Salt and pepper to taste

INSTRUCTIONS

Preheat grill.
In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and
cook until softened and starting to brown, about 6 to 7 minutes. Add grapes
and cabbage and cook until
cabbage is soft and some grapes have expanded, about 12 to 15 minutes.
Meanwhile, place sausage on grill and cook through, turning regularly,
about 12 to 15 minutes. Add vinegar to cabbage mixture and season with salt
and pepper. Place sausage over cabbage and serve from the pan.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
<suechef@sover.net> on Mar 14, 1997

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