Cabbage and Pork Sausage Polenta

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

It is hard to describe this delightful winter warmer from Piedmont. It’s a cross between a meat pudding and a stew – although neither of those words make it sound particularly appetizing! It is really delicious, a comforting and tasty combination of pork sausages, green cabbage and polenta, dressed with butter and cheese.


  • 450 g (1 lb) green savoy cabbage, washed and cut into thin strips
  • 450 g (1


Put the cabbage in a wide heavy-bottomed pan with the sausages, pricking the sausages to make the juices run. Add a little salt, cover, and cook over a very low heat for about 20 minutes.

Meanwhile, mix the polenta and flour together in a pan big enough to hold everything in the recipe. Add enough water to make a thick paste about the same consistency as porridge, stirring constantly so