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Cabbage and Sausage

Old school comfort foods like sauteed cabbage and sausage links get a modern makeover here with the plant-based sausage option.


2 T canola oil
4 C Ready-Set-Serve Shredded Cabbage
1 T white wine vinegar
1 tsp. kosher salt
1/4 tsp. black pepper
8 sausage links (plant- or meat-based)


Heat oil in a large skillet. Add sausages and cook until browned and cooked through.
Add cabbage to the pan and saute until all starts to brown. Season with salt, pepper, then deglaze with vinegar. Continue heating until vinegar cooks off.
Serve two sausages per page on top of equal cabbage portions.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.