Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g), sweet or hot
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 medium head green cabbage, shredded (approx. 6 cups)
  • ½ cup chicken broth (120 ml)
  • ½ cup heavy cream (120 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • 2 tablespoons unsalted butter (30g)
  • 1 cup panko breadcrumbs (50g)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Melt butter in a small skillet. Add garlic, parsley, thyme, and red pepper flakes (if using). Sauté until fragrant. Add panko and cook, stirring frequently, until golden brown and crispy. Set aside.
  2. Heat olive oil in the large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside. Drain off any excess grease, leaving a tablespoon or two in the pan.
  3. Add chopped onion to the skillet and cook until softened. Add minced garlic and cook until fragrant.
  4. Add shredded cabbage to the skillet and cook, stirring occasionally, until softened and slightly wilted.
  5. Pour in chicken broth and heavy cream. Stir in Dijon mustard. Bring to a simmer.
  6. Return the browned sausage to the skillet. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer for 5-10 minutes to allow flavors to meld.
  7. Sprinkle with fresh parsley (if using) and the prepared garlic herb crumbs. Serve immediately.