Italian food blog: Verza alla Cossignanese
Cabbage, cleaned and chopped
Italian sausage, de-skinned and crumbled
one clove of garlic, sliced
rosemary sprig plus another for garnish
medium hot small red fresh chilli finely chopped
potatoes, thinly sliced
Blanch the chopped cabbage in lightly salted water for 3 minutes with the sliced potatoes. Remove the potatoes drain and reserve. Meanwhile in a separate pan sauté the garlic, sprig of rosemary and chilli. When the garlic turns golden remove it and add the sausage crumbled into the pan and continue to cook until the sausage is cooked through. Add boiled cabbage and cook for another 30 minutes. Meanwhile deep fry the parboiled potatoes and drain on kitchen roll.
serve the flavoured cabbage garnished with the fried potatoes and sprig of rosemary.