EASY SAUSAGE & CABBAGE SKILLET
Tender sautéed cabbage and sausage together create a remarkably simple meal in under 30 minutes!
Provided by Christina
Categories Entree
Time 30m
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of olive oil in a large skillet (I use my 12" for this recipe) over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
- Add remaining 1 1/2 tablespoons of oil to skillet with the garlic. Sauté for 1 minute or until garlic starts to get that golden color.
- Add shredded cabbage, salt, pepper, and crushed red pepper flakes (optional). Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes.
- Add sausage back to pan and stir until combined with cabbage. Cook for another 3 to 5 minutes until sausage is warmed and cabbage is tender. Taste and add more salt if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 18 g, Protein 16 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 1492 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
CAJUN CABBAGE SKILLET
This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
- Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
- Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
- Sprinkle with the scallion and serve immediately with hot sauce alongside.
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.
CABBAGE SAUSAGE SUPPER
This is a very good and hearty old-fashioned dish that I think came from Taste of Home. It's almost like a stew or even a soup. I have tried it with keilbasa but it wasn't as good. I like to serve it with rye bread.
Provided by Denise in da Kitchen
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
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 carrots and potatoes.
- Cover and cook for 25 to 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 340.6, Fat 21.7, SaturatedFat 7.1, Cholesterol 46.3, Sodium 673, Carbohydrate 24.8, Fiber 5.1, Sugar 6.2, Protein 12.3
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.
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
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
SAUSAGE CABBAGE SOUP
My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 259 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1015mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.
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