CABBAGE SAUSAGE SUPPER
Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 675mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
CABBAGE AND SAUSAGE
This cabbage and sausage recipe combines smoked sausage and tender cabbage, which all cooks in just one pan.
Categories St. Patrick's Day weeknight meals winter comfort food dinner main dish
Time 45m
Yield 3-4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
- Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt and pepper and cook 8 more minutes until the cabbage is wilted. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir).
- Stir in the fresh parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.
BAKED CABBAGE WITH BACON
Provided by Sharon Ryan
Categories Pork Vegetable Side St. Patrick's Day Bacon Cabbage Bon Appétit Ireland
Yield 6 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
- Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.
SMOKED SAUSAGE & FRIED CABBAGE
I've been making this dish for years. We especially like it on New Years Day with Cornbread and Black-eyed Peas. Ymmm...
Provided by True Texas
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large frying pan, fry bacon until crisp. Remove bacon and drain.
- Add cabbage, butter and water to bacon grease and cook until tender. (Stir occasionally to coat all of the cabbage with bacon grease).
- Stop cooking when the cabbage is still a bit crunchy. Add salt and pepper to taste maybe a little more butter, not much.
- Slice sausage and lay on top of cabbage. Continue to cook a little longer to warm the sausage.
- Crumble bacon over all. Yummmy -- Great with black eyed-peas and cornbread.
Nutrition Facts : Calories 493.5, Fat 41.7, SaturatedFat 15.5, Cholesterol 90.1, Sodium 1099.4, Carbohydrate 13.4, Fiber 5.7, Sugar 8.3, Protein 17.5
SOUTHERN FRIED CABBAGE WITH SAUSAGE
This is a family favorite cabbage recipe. The cabbage is cooked down with tomatoes, seasonings and smoked sausage for a hearty and delicious meal-in-itself. Serve with cornbread.
Provided by MSippigirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop/slice the sausage, cabbage, and onion.
- In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
- In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
- Add remaining ingredients, and the sausage.
- Cover the skillet and cook for about 10 minutes.
- Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.
SAUSAGE AND CABBAGE
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients - sausage, cabbage, butter and pepper - but after two and a half hours in the oven, it emerges mysterious and succulent.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 3h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
- Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
- Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
- Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 1129 milligrams, Sugar 2 grams, TransFat 0 grams
SAUSAGE CABBAGE BAKE
This recipe is like stuffed cabbage rolls in casserole form. It always goes over well at potlucks. Stirring before serving nicely blends the light, tasty tomato flavor throughout.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice and cabbage; pour into greased 3-qt. baking dish. Combine remaining ingredients; pour over sausage mixture. Bake, uncovered, at 350° for 1 hour or until cabbage is tender. Stir before serving.
Nutrition Facts :
SAUSAGE AND CABBAGE CASSEROLE
This is one of my personal recipes. Created it about 3 years ago, and perfected it until last winter, when I finally was satisfied with it ... It's a little bit of work in prep, and needs to cook for a while, but its well worth it. Very comforting, very filling, cheap and healthy. I do it a lot in the winter, its one of these dishes that warms you up.
Provided by Atheen
Categories Stew
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- First of all, prepare the cabbage. Put a big pot with water to boil. Do it first, this way it will get to the boiling point by the time you're done with the cabbage. Cut the cabbage head in half, then again in half, and then cut the core out by cutting the corner diagonally. Then cut it in inches wide strips, and separate them a little.
- Once the water boils, salt WELL, and put all the cabbage inches It will look like a lot, but don't worry, it will wilt down a lot too. Cover. As soon as the water returns to a boil, count 10 to 15 minutes, and drain. Reserve.
- As the cabbage is cooking, you can get started on the other vegetables. First the carrots. Peel them and cut them in 1/3 of an inch slices. Reserve.
- Wash the leeks. Leeks need to be really washed thoroughly (nothing worse than having your teeth grind on dirt when you eat). First remove the first couple of peels, cut the dark green hard part of and trim the roots. Then cut them in half, almost all the way, but leaving the bottom inch still attached.
- Wash them really well, check each leaf on both sides for dirt. Then chop them 2/3 of an inch thick chunks.
- TIP : when you prepare and wash leeks, remember to always do it the root side UP, so that the dirt washes out of the leeks instead of flowing further inches.
- Put them in a colander, and separate them, under running water to be safe for dirt . Reserve.
- Now chop some bacon in half inch thick chunks. I use about 6-7 slices of bacon, but you can use more if you like. Just don't use less, we need both the fat the bacon is going to release, and the flavor as a base for the cabbage.
- Just before you actually start cooking the dish, rinse the pot you cooked the cabbage in, put your potatoes in (skin on), lukewarm water, cover and put to boil. When it boils, add 2 cubes of Knorr vegetable bouillon cube, and salt liberally. Once it comes to a boil, pre-cook them for 20 minutes, then remove from the heat and leave in the scalding water untill you're ready for them.
- Now we are actually ready to start cooking.
- Start the bacon it in the braisier with a little olive oil on medium heat to get it started. Once its starting to become golden, remove it from the pan with a slotted spoon and reserve.
- In the same fat, add half a Tbsp of lard and saute the carrots on medium heat with a little salt. Cover for 5-10 minutes, toss, cover again, for another 5-10 minutes, until they are starting to become golden. Remove from the pan with a slotted spoon and reserve.
- In the same fat, lower the heat to medium low, toss in the leeks, with a Tbsp of butter (gotta have butter with leeks), salt and pepper, and cover it until it begins to melt, about 10 minutes.
- Add the cabbage and the bacon back in the pan and toss everything together until its mixed well.
- Push it a little to make room for the 2 sausages, and hide the carrots behind the barrier made by the sausages. I use Hillshire Farm. (NOTE : Always rinse the sausages under cold water when you take it out of the package). Taste the cabbage for salt. Then cover with 2 cups of beef stock. When I don't have time to make my own, I use Kitchen Basics beef stock, because as its low in sodium, it allows me to control the salt.
- Now peel the potatoes, and nest them well in the cabbage so they can suck up all the flavors. If you have extra potatoes you can put the extra ones on top of the sausages too.
- Turn the heat to low, now its simmer time. Put a nob of butter on top of each potato, and sprinkle them generously with paprika (paprika+cabbage+any kind of polish sausage = great together). Cover.
- Flipp them once after 30 minutes. Baste them with the juices and sprinkle them with Paprika on the other side. Cover for half an hour. After half an hour, spoon the juice over the potatoes and the cabbage to have them absorb the flavors. Do it again every half hour for the next 2 hours, keeping it covered. Check the cabbage for salt and rectify if necessary.
- NOTE : If you were making the dish a day in advance, this is where you would pause it.
- Uncover, turn the heat up to medium/medium low (you want it to reduce, but not burn the cabbage), and let the beef stock reduce almost all the way through.
- Slice the sausage and put it back in the braisier.
- Serve with Dijon Mustard.
- Enjoy !
- NOTE : never be afraid to cook cabbage for a long time (preferably braising it, like above). It's one of these vegetables that need a long cooking time to develop their sweetness and be good. The entire dish would be "cooked" per-se, an hour and a half earlier, but it needs that extra hour and a half, basting every 30 minutes, for the cabbage to taste right and the potatoes to absorb all the flavors of the dish. The more you cook this dish, the better it will get.
- It's also a great dish to make a day in advance and reheat covered on very low heat. In this case, stop it at the "pause" stage, when you uncover it and let the beef stock reduce for half an hour. It will finish reducing as you re-heat it, only, you would keep it covered first until it starts to simmer.
Nutrition Facts : Calories 568, Fat 29.9, SaturatedFat 11.9, Cholesterol 47.5, Sodium 828.3, Carbohydrate 65, Fiber 9.6, Sugar 8.8, Protein 12.6
FRIED CABBAGE WITH BACON, ONION, AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g
COMFORTING CABBAGE AND SAUSAGE CASSEROLE
I'm not sure where this recipe came from, but it is so good! I have experimented with various ways of cutting the chopping the cabbage and tried different types of sausage, and they have all been enjoyed by me and my family. The most important thing to remember is to drain the fat and excess liquid as directed, or the casserole will be thin and watered down.
Provided by goushiangirl
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Remove casing from sausage and brown in skillet. Drain fat.
- Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp. Drain any extra liquid.
- Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
- Bake, uncovered, at 375 F for 20 minutes.
Nutrition Facts : Calories 905, Fat 72.5, SaturatedFat 30.9, Cholesterol 167.4, Sodium 2622.6, Carbohydrate 16.9, Fiber 3.1, Sugar 7.5, Protein 45.9
CABBAGE, BACON AND SAUSAGE BAKE
Make and share this Cabbage, Bacon and Sausage Bake recipe from Food.com.
Provided by bevs kitchen
Categories One Dish Meal
Time 55m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion place into a deep oven proof dish.
- Pour in the oil.
- Chop the cabbage in 1/2 then in 1/2 again, 1/2 these again; you should have about 16 thin wedges.
- Place these wedges into the dish.
- Prick the sausages skins and place on top of the cabbage wedges.
- Place bacon slices on top of this layer.
- Fill with chicken stock.
- Salt and pepper.
- If you prefer you could cut all the ingredients up smaller for a quicker cooking time.
- Bake in Gas 4 oven covered for 50 minutes.
Nutrition Facts : Calories 1030.9, Fat 89, SaturatedFat 24.2, Cholesterol 158.5, Sodium 1619.4, Carbohydrate 20.1, Fiber 6.1, Sugar 10.3, Protein 38.3
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