french

Savoy-Style Diot Sausage with White Wine Braised Cabbage

This braised dish pairs pork sausage links with green cabbage, shredded, dry white wine and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

26 g Carbohydrates

42 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

122g pork sausage links 403 kcal
216g green cabbage, shredded 54 kcal
61g onion, thinly sliced 24 kcal
7g garlic, minced 10 kcal
9g butter 65 kcal
95g dry white wine 78 kcal
81g chicken stock, low sodium 5 kcal
1.01 tsp (2g) caraway seeds 6 kcal
0.68 tsp (1g) black pepper 3 kcal

Cooking instructions

pork sausage links
Prick the sausage in a few spots. Heat a skillet over medium heat and brown the sausage on all sides, 6 to 8 minutes; transfer to a plate.
oniongarlicbutter
In the same pan, add butter. Saute onion and garlic with a pinch of salt until soft, 4 minutes.
green cabbagecaraway seeds
Add shredded cabbage and caraway seeds; toss to coat and cook 3 minutes to start wilting.
pork sausage linksgreen cabbagedry white winechicken stock
Pour in white wine and stock. Nestle sausage back into the pan, cover, and simmer until cabbage is tender and sausage is cooked through, 15 to 18 minutes.
black pepper
Uncover for the last 2 minutes to reduce the liquid slightly. Taste, adjust salt and pepper, and serve.