Seared Savoy Cabbage with Mixed Sausages
Seared Savoy Cabbage with Mixed Sausages is a flavorful French French Receipes dish prepared with quality ingredients. Bring a large pot of water to a boil over high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring a large pot of water to a boil over high heat.
Season heavily with salt.
Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes.
Transfer to a paper towel-lined baking sheet.
Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl.
Add mustard powder and stir to coat.
Heat 3 tablespoons oil in a small skillet over medium heat.
Add breadcrumbs; stir frequently until golden, 4-5 minutes.
Season with salt and transfer to a paper towel-lined plate to cool.
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl.
Season mustard vinaigrette with salt and pepper.
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking.
Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.
Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
Transfer cabbage to a platter; arrange sausages around.
Scatter breadcrumbs and tarragon over.
Serve mustard vinaigrette on the side.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.