Ingredients

Let’s Cook!

• 1
  Peel the onion and cut into ½-inch pieces.
  
• 2
  Coarsely chop the cabbage.
  
• 3
  Cut the zucchini into ½-inch pieces.
  
• 4
  Cut the tomatoes in half. I personally don't care for warm tomatoes, so I skip these.
• 5
  Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
  
• 6
  In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a cutting board to rest. Do not clean the pan.
• 7
  In the same pan used for the sausages, stir in the onion, season with salt and pepper, and cook over medium heat until starting to soften, 1 to 2 minutes. Add the cabbage and zucchini and cook, stirring occasionally, until the cabbage begins to wilt and the zucchini starts to soften, 2 to 3 minutes. Stir in the tomatoes, season with salt and pepper, and cook until the tomatoes start to soften, 1 to 2 minutes. While the vegetables cook, slice the sausages and scallions.
  
• 8
  Cut the sausages on the diagonal into ½-inch-thick slices.
  
• 9
  Trim the root ends from the scallions; thinly slice the scallions for garnish.
  
• 10
  To the pan with the vegetables, stir in the sausages and cook until the sausages are cooked through, 1 to 2 minutes.
  
• 11
  Transfer the sausages and vegetables to individual bowls or plates. Garnish with the scallions and as much green harissa as you like and serve.