Sausage With Charred Cabbage and Giardiniera

• servings: 4 servings

Ingredients

2 Tbsp. plus ¼ cup extra-virgin olive oil

1 lb. sweet Italian sausages (4–5)

2 lb. green cabbage (about 1 medium), cored, cut into 1" pieces

2 garlic cloves, finely chopped

2 tsp. sugar

2 tsp. whole-grain mustard

1 12-oz. jar vinegar-based giardiniera (Italian-style), 1/2 cup brine reserved

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

½ tsp. freshly ground pepper, plus more

½ cup torn basil leaves, plus more whole for serving

Directions

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook 1 lb. sweet Italian sausages (4–5), turning occasionally, until cooked through (cut one open to check) and most sides are browned, 12–16 minutes. Transfer to a cutting board.

Increase heat to high and heat pan until very hot. Arrange 2 lb. green cabbage (about 1 medium), cored, cut into 1" pieces, in pan, pressing down so it makes good contact with the bottom, and cook, stirring very occasionally, until charred in spots and crisp-tender, 3–6 minutes. Transfer to a medium bowl and let cool slightly.

Whisk 2 garlic cloves, finely chopped, 2 tsp. sugar, 2 tsp. whole-grain mustard, ½ cup reserved giardiniera brine, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining ¼ cup extra-virgin olive oil in a small bowl to combine. Completely drain one 12-oz. jar vinegar-based giardiniera (Italian-style) if needed and cut into bite-size pieces. Transfer cut giardiniera pieces to bowl with cabbage.

Add ½ cup torn basil leaves and about half of dressing to bowl with cabbage and giardiniera, and toss to coat. Taste and add more dressing and season with more salt and pepper as needed. (You should use almost all, if not all, of the dressing.) Slice sausages and arrange on top. Scatter some whole basil leaves over.