ITALIAN SAUSAGES WITH ROASTED SWEET POTATOES AND SWEET PEPPERS
This rosemary-scented rustic casserole with peppers, sweet potatoes and sweet or spicy vegetarian Italian sausage is the very essence of healthy comfort food.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush 1 teaspoon (5 mL) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. Place sweet potatoes, peppers, onion and olives in pan.
- Slice each of the sausages into 5 or 6 pieces; place in pan.
- In a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. Brush over vegetables. Cover with foil.
- Bake in the preheated oven for 30 minutes. Remove foil and cook 10 minutes longer.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 28.8 g, Fat 9.9 g, Fiber 3.7 g, Protein 14.9 g, SaturatedFat 1.3 g, Sodium 733.7 mg, Sugar 14.6 g
SAUSAGES WITH POTATOES AND RED CABBAGE
A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you've got.
Provided by Melissa Clark
Categories dinner, easy, weekday, sausages, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
- Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
- Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
- When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
- Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
- Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 3 grams
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
MANDEE POGUE
This simple and delicious meal of Fried Cabbage with Potatoes and Sausage is perfect for any busy weeknight.
Provided by Mandee Pogue
Time 45m
Yield 4-6
Number Of Ingredients 10
Steps:
- Place a deep skillet over medium/high heat and add oil.
- When the pan in hot add the smoked sausage and cook until browned.
- Add the potatoes and onions. Cover and cook for 10 minutes, stirring occasionally.
- Add the garlic, cabbage, water, salt, and pepper.*
- Cover and cook for 10 more minutes, stirring occasionally.
- Check the seasoning.
- Serve and Enjoy!
ITALIAN SAUSAGE & CABBAGE IN THE INSTANT POT
This makes a really simple, inexpensive meal. It's also delicious!
Provided by Amy H.
Categories Other Main Dishes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Set Instant pot to saute. Spray with nonstick cooking spray.
- 2. Brown sausages and onions.
- 3. Press cancel.
- 4. Pour in chicken broth.
- 5. Cook on normal pressure for 10 minutes.
- 6. Use quick release valve to let steam escape. Open lid.
- 7. Add carrots, potatoes and cabbage to pot. Replace lid and seal.
- 8. Cook under normal pressure for 5 minutes.
- 9. Use quick release valve to let steam escape.
- 10. Salt and pepper to taste. Serve!
ITALIAN SAUSAGE AND CABBAGE
I found this buried in my recipe collection. I have never made it but I will. Sounds like an interesting flavor combination.
Provided by Lorac
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Place sausages in the bottom of a Dutch oven or casserole with a cover.
- Place cabbage over sausage and add water.
- Dot cabbage with butter, cover and bake for 1 hour and 15 minutes.
ITALIAN CABBAGE
Italian cabbage with sweet and smoky notes from fennel, tomato, onion and smoked paprika. Add some buttery cannellini beans or some plant based sausage to make a meal of things, It's the perfect meatless weeknight dinner, easy, super flavorful and nutritious.
Provided by Florentina
Categories Entree
Time 45m
Number Of Ingredients 10
Steps:
- Preheat a large heavy bottom skillet over medium heat and add a good lug of olive oil.
- Add the sliced onions and a pinch of sea salt. As the onion starts to soften and release its water content turn up the heat so the liquid evaporates and the onion starts to get some color.
- Pan fry the onions until nicely golden with crispy edges. Stir in the chili flakes if using. Add 1 tablespoon of the fennel seeds and toast with the onion until fragrant.
- Stir in the smoked paprika and tomato paste and cook for a few minutes until the sugars begin to caramelize.
- Add the shredded cabbage, season with a pinch of salt and black pepper then mix everything well, scraping any brown bits from the bottom.
- Stir in the liquid smoke if using and cook down the cabbage until wilted and softened and the sugars start to caramelize again on the bottom. You want little golden bits only so be careful not to burn it.
- Push the mixture to the side and add a light drop of olive oil to toast the remaining fennel seeds and infuse a new layer of flavor into your dish.
- Stir in the cannellini beans and toss to coat well. Cook only until warmed through. Adjust seasonings and serve with fresh parsley or dill, fresh bread or bruschetta.
Nutrition Facts : Calories 131 kcal, Carbohydrate 28 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
ONE POT SAUSAGE, CABBAGE, AND POTATOES DINNER
An easy and delicious dinner: ONE POT sausage, cabbage, and potatoes. Simple, healthy, and packed with amazing flavors.
Provided by Chelsea
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Start by coining the sausage and then place into a large heavy bottomed pot. IF using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium high heat, set aside, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble/coarsely chop it.
- In a small bowl, toss together the seasonings: the dried basil, dried oregano, garlic powder, onion powder, thyme, and red pepper flakes. Add salt and pepper as well (I add about 1/2 teaspoon each, add to desired preference).
- To the pot (over medium heat), add the shallot and cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of the seasoning mix. Stir for another 30 seconds to a minute and then add in 1/2 cup (112g) stock. Scrape any browned bits from the bottom of the pot and then add in the chopped cabbage and remaining 1 cup (232g) stock. Stir and then cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8-10 minutes. At this time the cabbage should be very cooked down and starting to get pretty tender.
- Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot (still medium-high heat) and let cook for 18-23 minutes or until potatoes are fork tender. Check occasionally and if needed, add up to 1/2 cup additional stock (if all has evaporated from the pot which will vary depending on your pot and heat of stove; there needs to be some amount of liquid so the bottom doesn't burn and the veggies properly steam).
- Once potatoes and carrots are fork tender, and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste (Remember the bacon will add some saltiness but the vegetables do need a good amount of salt!). Add crumbled bacon to individual plates. Serve individual plates with fresh parsley.
- If desired, serve with parmesan cheese or dijonaise. To make the dijonaise: whisk all of the ingredients together, season with salt and pepper to taste. Serve on the side.
Nutrition Facts : Calories 219 kcal, ServingSize 1 serving
ITALIAN SAUSAGES WITH CABBAGE AND ONION
Make and share this Italian Sausages With Cabbage and Onion recipe from Food.com.
Provided by Andtototoo
Categories European
Time 1h2m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl put the onions, cabbage and garlic. Set aside.
- In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat.
- Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned.
- Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water.
- Mix well for 2-3 minutes.
- Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water.
- When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.
Nutrition Facts : Calories 489.1, Fat 36, SaturatedFat 10.2, Cholesterol 51.8, Sodium 1609.8, Carbohydrate 22.9, Fiber 6.6, Sugar 11.6, Protein 21.5
SLOW COOKER SAUSAGE AND CABBAGE
Slow Cooker Sausage and Cabbage is a easy crock pot recipe ready in 6 hours! Add Sweet Italian Sausage links and vegetables into your slow cooker for a delicious comfort meal!
Provided by Pamela
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Add ingredients to the slow cooker in this order: cabbage, potatoes, carrots, onion, minced garlic and Sweet Italian Sausage.
- Pour chicken broth on top of all the ingredients. Sprinkle salt, pepper and brown sugar on top.
- Close lid and cook on LOW for 6 hours.
- Serve and enjoy! You can serve as is or on top of egg noodles or rice.
Nutrition Facts : Calories 315 kcal, ServingSize 1 serving
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- Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, till the sausage is lightly browned, 2 to 3 min. Add in the onions and tomato paste and cook, stirring frequently, 2 min more.
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- Line a large rimmed baking sheet with heavy-duty foil; spread the sausage coins, potatoes and cabbage out evenly over the foil.
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- Warm up 1 tablespoon olive oil to a large stockpot over medium-heat. Once the oil is shimmering, add in the sausage.* Cook for about five minutes, stirring occasionally until the sausage is lightly browned. Transfer the sausage to a paper towel lined plate. Cover with foil and set aside. If there is extra oil left in the pot, drain anything over 1 tablespoon. If there isn't, add in the remaining 1 tablespoon oil and the butter.
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