SAUSAGE SMOTHERED IN RED CABBAGE
My grandmother used to make this one. To pamper your budget, serve this with mashed potatoes, mustard pickle and pumpernickel bread.
Provided by Karen Long
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
- In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.7 g, Cholesterol 66 mg, Fat 27.3 g, Fiber 3.1 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 2296.8 mg, Sugar 8.7 g
POLISH SAUSAGE WITH RED CABBAGE
Truly satisfying kielbasa with cabbage, simmered in a thickened red wine and lemon sauce. Beef broth may be substituted for the red wine.
Provided by Irene
Categories Meat and Poultry Recipes Pork
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
- Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
- Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 30 g, Cholesterol 71.4 mg, Fat 29.4 g, Fiber 6.1 g, Protein 14.6 g, SaturatedFat 11.6 g, Sodium 1194.1 mg, Sugar 15.1 g
RED CABBAGE SOUP
This red cabbage soup recipe is sweet, sour, and super delicious. It's loaded with red cabbage, carrots, onions and some everyday pantry staples. It's a great hearty soup that's packed with flavor, nutrients and color!
Provided by grilledcheesesocial
Number Of Ingredients 10
Steps:
- Add onion, olive oil, and 1/4 tsp salt to a large soup pot and turn the heat to medium. Cook onions for about 10 minutes or until they're beginning to caramelize.
- Next, add carrots and cook for 3 minutes - scraping up any bits the onion has left.
- Add shredded cabbage and another 1/4 tsp salt and cook for a few minutes or until it turns bright purple.
- Add in diced tomatoes, chicken stock, brown sugar, vinegar, remaining salt, and raisins and turn the heat down to medium-low.
- Simmer soup for 45 minutes. Season with more salt and pepper before serving if needed.
CABBAGE SAUSAGE SOUP
My partner and I grow 300 acres of cabbage twice a year, then we harvest it by hand. This hearty soup showcases cabbage in a savory tomato broth.-Bill Brim, Tiffin, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.
Nutrition Facts :
SAUSAGE AND CABBAGE SOUP
This recipe has linguica (Portuguese) sausage in it! I love cabbage and sausage soups in the winter time, think this would be delicious then. Do not use dark ale or stout....it will be too bitter...only use a light wheat beer. To make this easier, buy a bag of shredded cabbage and carrots to equal the correct amounts. Adapted from Sunset.
Provided by breezermom
Categories One Dish Meal
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
- Add onion and garlic to pan; stir often until limp, 3 minutes.
- Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
- Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.
Nutrition Facts : Calories 182.4, Fat 1.8, SaturatedFat 0.5, Sodium 789.8, Carbohydrate 29.4, Fiber 5.5, Sugar 6.3, Protein 8.8
SLOW COOKER POLISH SAUSAGE AND CABBAGE SOUP
Steps:
- Gather ingredients.
- Dice the potatoes (peeled or not) into 1/2-inch cubes. Put the potatoes in the slow cooker .
- Dice the sausage into 1/2-inch cubes.
- Place a large skillet over medium heat. Add the diced bacon, if using, and cook until crisp . Drain on paper towels and then add to the slow cooker.
- Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion . Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.
- Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker.
- Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using.
- Cover and cook on low for 7 to 9 hours.
- Taste and add salt and pepper, as needed. Serve the soup with crusty bread .
Nutrition Facts : Calories 533 kcal, Carbohydrate 38 g, Cholesterol 83 mg, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, Sodium 1644 mg, Sugar 8 g, Fat 34 g, ServingSize 6 servings (6 portions), UnsaturatedFat 0 g
BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
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- Add sausage to a large stockpot; cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until sausage is lightly browned. Transfer the sausage to a plate/platter; set aside.
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- Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes. Remove from pan.
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Reviews 4Estimated Reading Time 5 minsServings 4
- Heat 1 tablespoon olive oil over in a Dutch oven or large, lidded pan over medium heat. Add the sausages and cook until browned on both sides, flipping once, about 5-7 minutes.
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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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