Sausage With Cabbage And Corn Sauté

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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)

Kosher salt and pepper

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