| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Virgin olive oil |
| 1 |
|
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 |
T |
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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