Cabbage, potatoes and sausage



One recipe, one pan, and what you get is a second course and a side dish, all in one! Cabbage, potatoes and sausage: just three main ingredients are all you need for a comfort food you can rustle up in no time for dinner in the coldest of weather! Cabbage and potatoes, the quintessential genuine home made side dish, enriched with luganega, a delicious rolled sausage typical of Lombardy, becomes an even more appetizing and hearty dish. Give in to the temptation of this timeless dish characterized by rustic flavors!

Verza (savoy cabbage) 2 lbs (900 g)
Luganega sausage 2 lbs (1 kg)
Potatoes 1 lb (800 g)
Provola cheese 1 oz (50 g) - (for grating)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Sage 10 leaves

How to prepare Cabbage, potatoes and sausage

To prepare cabbage, potatoes and sausage, start by removing the outermost cabbage leaves; then cut the vegetable into thin strips 1 2. Peel the potatoes and cut them into roughly 0.8 inch thick slices 3.

Cut the sausage into pieces that are roughly 4 inches long, heat a drizzle of oil in a pan and brown the sausage 4 on a high flame 5 until nice and golden. Remove the sausage 6 and keep it hot. 

Place the potatoes in the same pan 7 and brown until golden on both sides 8. Add salt, then add the savoy cabbage 9.

Flavor with the sage leaves 10. Cover with a lid 11 and cook on a medium flame for around 10 minutes. Check that both the potatoes and cabbage are done, then add the sausage 12.

Season with oil 13 and pepper; add salt to taste if necessary. Add the grated provola cheese 14 and serve your cabbage, potatoes and sausage right away 15.


Store your cabbage, potatoes and sausage in the refrigerator for 2 days.


For a fresher touch, you could add a drop of apple cider vinegar when you season the savoy cabbage in the pan.