Smoked Sausage And Cabbage Food

SMOKED SAUSAGE & FRIED CABBAGE

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.

SMOKED SAUSAGE AND CABBAGE

Steps:

• Cook sausage and onion in pan til brown, do not drain.
• Meanwhile, cover w/water and boil cabbage leaves til soft, 4-5 minutes.
• Cut up and add cabbage to sausage/onion mix and saute to let cabbage soak up everything.
• Stir frequently. Add Lawry's, salt and pepper to taste.

SMOKED SAUSAGE AND CABBAGE SOUP

Steps:

• In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
• Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
• In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.

CABBAGE SAUSAGE SUPPER

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.

SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE

Steps:

• Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
• Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
• Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.

SAUSAGE SMOTHERED IN RED CABBAGE

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.

CABBAGE AND SMOKED SAUSAGE SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.

CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET

Steps:

• Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
• Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.

SOUTHERN FRIED CABBAGE WITH SAUSAGE

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.

SIMPLE SMOKED SAUSAGE & CABBAGE

Steps:

• Heat the oil in a saute pan on medium high heat. Add the rest of the ingredients and stir to coat all cabbage with oil.
• Cover and cook for 5 minutes. Uncover, stir, and cook an additional 2 minutes and serve.

SMOKED SAUSAGE, CABBAGE, AND POTATO SOUP

Steps:

• In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
• Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
• Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.

SAUSAGE CABBAGE SKILLET

Steps:

• In a large skillet, brown the sausage; drain. Stir in the remaining ingredients. Cover and cook for 15 minutes or until the vegetables are tender.

SMOKED SAUSAGE WITH CABBAGE AND APPLES

Steps:

• Layer the sausage, apples, cabage and onion in crockpot in the order listed above.
• Sprinkle the brown sugar, salt and black pepper on top.
• Pour the apple juice over all the other ingredients.
• DO NOT STIR.
• Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.