Verza e Salsiccia (Braised Cabbage with Italian Sausage)

Remove any tough outer leaves from the cabbage.

Cut the cabbage into wedges and remove the hard core from each wedge.

Heat the olive oil in a large frying pan over medium-high heat.

Add the sausages and brown them thoroughly on all sides, about 5–7 minutes.

Remove the browned sausages from the pan and set aside on a plate.

Reduce the heat to medium, then add the chili flakes to the pan.

Grate the garlic directly into the pan and cook until slightly golden, about 30 seconds.

Arrange the cabbage wedges in the pan in a single layer.

Season the cabbage lightly with fine sea salt.

Drizzle with a little extra olive oil if the pan looks dry.

Turn the wedges to coat in the pan oil and drippings.

Cover the pan with a lid and let the cabbage steam in its own moisture for 10 minutes.

Then 10 min of waiting

Turn the cabbage wedges over, cover again, and cook for another 10 minutes until softened and starting to brown.

Then 10 min of waiting

Nestling the browned sausages underneath the cabbage wedges in the pan.

Don't worry if the cabbage breaks apart while nestling — that helps it soak up the pan juices.

Pour in the white wine and let it reduce for about 1 minute.

Cover with the lid, reduce the heat to low, and cook gently for 10–15 minutes until the sausage is cooked through and the cabbage is tender.

Then 12 min of waiting

Season with freshly ground black pepper.

Drizzle the white wine vinegar over the cabbage and sausage, then stir through and serve hot.