From the April/May 2018 issue
Serves 4


  • 2 TBSP extra-virgin olive oil, divided use
  • 1 pound Italian sausage (see note below)
  • 1 medium yellow onion, diced
  • 6-8 cups thinly sliced green cabbage (about 1 medium cabbage)
  • 4 garlic cloves, minced or finely grated
  • 1/2 tsp smoked paprika
  • Sea salt and black pepper, to taste
  • Chopped parsley, for garnish


  1. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the sausage and cook, crumbling up with a

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