Uploaded September 2026 | Updated September 2026, 17 hours ago
Verza e Salsiccia is a Northern Italian dish that turns the cheapest vegetable in the shop into a proper dinner: Cabbage braised low and slow in the drippings of Italian sausage until it's silky enough to eat with a spoon.
The method matters more than the ingredient list. Brown the sausage hard first, then cook the cabbage right in that fat, covered, so it steams in its own liquid instead of boiling into mush. A splash of white wine and a finish of vinegar at the end is what stops it tasting flat.
This is cucina povera, the kind of Italian cooking built around not wasting anything. Cabbage kept whole villages fed through the colder months, and sausage was the bit of the pig that stretched furthest. Nothing about it looks impressive on the chopping board. That's sort of the point.
Kenji sat by the stove for the entire braise and got nothing for his patience.
It's a five-ingredient dinner that tastes like it's been on the stove all afternoon. It's a five-ingredient dinner that tastes like it's been on the stove all afternoon.
00:00 Intro
00:18 Morning walk with Kenji
03:16 Recipe
08:54 Kenji treat and walk
👉 Get this written recipe here: recipe30.com/braised-cabbage-with-italian-sausage.html
👉 Curious about the knife I use in every video, including this one?
Grab it here: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Verza e Salsiccia is a Northern Italian dish that turns the cheapest vegetable in the shop into a proper dinner: Cabbage braised low and slow in the drippings of Italian sausage until it's silky enough to eat with a spoon.
The method matters more than the ingredient list. Brown the sausage hard first, then cook the cabbage right in that fat, covered, so it steams in its own liquid instead of boiling into mush. A splash of white wine and a finish of vinegar at the end is what stops it tasting flat.
This is cucina povera, the kind of Italian cooking built around not wasting anything. Cabbage kept whole villages fed through the colder months, and sausage was the bit of the pig that stretched furthest. Nothing about it looks impressive on the chopping board. That's sort of the point.
Kenji sat by the stove for the entire braise and got nothing for his patience.
It's a five-ingredient dinner that tastes like it's been on the stove all afternoon. It's a five-ingredient dinner that tastes like it's been on the stove all afternoon.
00:00 Intro
00:18 Morning walk with Kenji
03:16 Recipe
08:54 Kenji treat and walk
👉 Get this written recipe here: recipe30.com/braised-cabbage-with-italian-sausage.html
👉 Curious about the knife I use in every video, including this one?
Grab it here: https://taski.store/products/kenji-7
👉 Check out my favourite kitchen tools (affiliate): amzn.to/4gjGmtz
👉 Follow me on Instagram: instagram.com/recipe30
👉 Follow me on Facebook: facebook.com/recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
