Sausage and Cabbage
cooking.nytimes.com
cooking.nytimes.com
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Ingredienser

  • Salt
  • tablespoons unsalted butter
  • pounds fresh sweet Italian pork sausages or bulk sausage
  • large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
  • Freshly ground black pepper
  • Crusty bread and mustard, for serving

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