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Sausage With Cabbage and Corn Saut
- 2 tablespoons olive oil
- 8 Italian sausages (about 1 1/2 pounds)
- 1/2 small head red cabbage, thinly sliced (about 6 cups)
- 1 large onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 cup corn kernels (from 2 ears or frozen and thawed)
Directions:View on Real Simple
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