Sausage polenta with red cabbage and caraway from Dinner: Changing the Game (page 296) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on October 11, 2019

    Perfect for a blustery fall evening. Changes: I added some extra caraway, used broth instead of water in the polenta (which MC says is an alternative), cut my cabbage into eighths instead of sixths, and eyeballed the apple cider vinegar at the end. The cabbage was beautifully caramelized, the vinegar added a great tang, the polenta was very creamy, and the sausage flavor (we used polish sausages from our local butcher) permeated throughout. Lovely.

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