CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET
It calls for basic simple ingredients, but it tastes wonderful! Somehow all these things together taste much better than by themselves...
Provided by Sandy 0225
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
RUSTIC CABBAGE AND SAUSAGE SOUP
Easy and delicious rustic Italian-flavored cabbage soup.
Provided by mkhurt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
- Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g
POLISH LINK SAUSAGE AND CABBAGE
This is a family recipe that is easy to make and tastes great.
Provided by turtlemin
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 11.9 g, Cholesterol 104 mg, Fat 43.2 g, Fiber 2.9 g, Protein 16.2 g, SaturatedFat 21.7 g, Sodium 1017.8 mg, Sugar 5.7 g
CABBAGE AND SMOKED SAUSAGE SOUP
Even kids who don't care for vegetable soup may enjoy this one. Very good flavor. Sometimes I use crushed tomatoes with garlic, onion, or basil now that they're available. Turkey smoked sausage is great in this recipe!
Provided by Ludy Brinck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 37.4 g, Cholesterol 38.7 mg, Fat 20.6 g, Fiber 9.8 g, Protein 20.3 g, SaturatedFat 6.8 g, Sodium 1618 mg, Sugar 10 g
CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
- Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.
CABBAGE, POLISH SAUSAGE, AND PIEROGIES
This is a meal I threw together one night when one of my lady friends came over -- and being a few days before payday I didn't have money to take her out to eat, so I whipped this up with things I had in the house. Now she wants to come over here for dinner all the time, so I figured it was good enough to post here!
Provided by Abraxis
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the cabbage, butter, and mushrooms into a large pot or Dutch oven with lid. Season with seasoned salt, and pour in the beer. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer. While the cabbage is simmering, combine the kielbasa, garlic, onion, Worcestershire sauce, and balsamic vinegar in a skillet. Bring to a simmer over medium-high heat, and cook until the onions have turned translucent, about 5 minutes. Stir the sausage mixture into the cabbage mixture, recover, and continue simmering until the cabbage is tender, about 15 to 20 minutes more.
- About 15 minutes before the cabbage is ready, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, 5 to 10 minutes; drain.
- Heat the vegetable oil in a clean skillet over medium-high heat. Add the drained pierogies, and cook until golden brown on both sides, about 5 minutes. Gently stir the browned pierogies and diced tomatoes into the cabbage mixture, and cook 5 to 10 minutes to reheat.
Nutrition Facts : Calories 611 calories, Carbohydrate 44.7 g, Cholesterol 93.9 mg, Fat 39.2 g, Fiber 7.1 g, Protein 18 g, SaturatedFat 17 g, Sodium 2174.7 mg, Sugar 10.6 g
BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
- Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
- If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
- Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
- For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
- To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
- Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.
SAUSAGE, CABBAGE AND NOODLES
There are many variations of this recipe, but this is the one we (including the 10-year old) like best!
Provided by rsnelling42
Categories Kid Friendly
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook noodles according to package. Drain and set aside.
- 2. Heat 1 T olive oil. Cook sausage slices until slightly browned.
- 3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
- 4. Add cabbage and garlic. Cook until tender (10-15 minutes).
- 5. Stir in peas, noodles, salt and pepper. Cook 3-4 minutes until heated through.
Nutrition Facts : Calories 714.1, Fat 45.5, SaturatedFat 17.3, Cholesterol 127.7, Sodium 934.5, Carbohydrate 56.1, Fiber 6.4, Sugar 7.4, Protein 21.5
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
GRILLED SAUSAGE WITH POTATOES AND CABBAGE
A simple, tasty, and inexpensive dinner. Smoked sausage, potatoes, and cabbage are covered with butter, caraway seeds, and garlic. The dish is then prepared on the grill for a unique taste that the family will love. Enjoy with garlic bread.
Provided by Chef Robby
Categories Everyday Cooking
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
- Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
- Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.
Nutrition Facts : Calories 604.9 calories, Carbohydrate 41 g, Cholesterol 88.3 mg, Fat 38.8 g, Fiber 7 g, Protein 24.3 g, SaturatedFat 17 g, Sodium 1389.1 mg, Sugar 6.9 g
CABBAGE AND SAUSAGE CROCK POT
Make and share this Cabbage and Sausage Crock Pot recipe from Food.com.
Provided by Lorac
Categories Pork
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Layer ingredients in the order listed.
- Cook on high 4 to 6 hours or on low 8 to 10 hours.
CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE
Provided by Tina Miller
Categories Soup/Stew Bean Tomato Quick & Easy Low Cal High Fiber Lunch Poultry Sausage Leek Carrot Winter Cabbage Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
CABBAGE, POTATO AND SAUSAGE SOUP
It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.
Provided by Chef Sarita in Aust
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
- In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
- Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
- Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
- Bring to a simmer and taste to check if more salt is needed.
- Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.
Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8
POLISH SAUSAGE AND CABBAGE DINNER
This is a meal in one. This meal is great on a cold winter night. It even taste better the next day.
Provided by MS. CINDY
Categories Vegetable
Time 45m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
- In a large pot layer your ingredients in this order: cabbage, potato and onion.
- Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
- The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
- Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
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
SAUSAGE AND CABBAGE SOUP FOR THE CROCK-POT
This is a savory, hearty and figure-friendly fall or winter soup that is simple to prepare, and delightful to enjoy. Add any other vegetables you have on hand to enhance the delicious vegetable flavors. Enjoy.
Provided by oldbern
Categories Vegetable
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
- Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
- Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Nutrition Facts : Calories 367.5, Fat 25.7, SaturatedFat 8.6, Cholesterol 52.9, Sodium 1476.5, Carbohydrate 16.6, Fiber 5, Sugar 8.4, Protein 18.5
SAUSAGE AND CABBAGE STEW (CROCK POT)
Wanted a substantial and healthy dinner for a cold night. Also wanted something where my hands were free to do bread and other cooking. Here is a different kind of stew recipe, little savory, little sweet. Enjoy it with a crusty bread and salad for a rounded meal.
Provided by Chef1MOM-Connie
Categories Stew
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- put all in crock pot, with meat on top.
- cook on low for 7 hours or high 3 1/2 hours.
- add more water if you need it or to make a soup.
SLOW-COOKER CHICKEN, SAUSAGE AND CABBAGE STEW
Enjoy a hearty stew made using chicken, Italian sausage and vegetables - a flavorful slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 8
Number Of Ingredients 10
Steps:
- In 4- to 5-quart slow cooker, mix all ingredients except broth and soup.
- In medium bowl, mix broth and soup. Pour over meat and vegetables in slow cooker; stir gently until blended.
- Cover; cook on Low heat setting 6 to 8 hours.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
CABBAGE, SAUSAGE AND POTATO SOUP - INSTANT POT
This is a very satisfying soup. My son has never cared for cabbage but he loves this soup. He ate 2 bowls of it the first time I made it and requests it quite often now.
Provided by Jeanne Benavidez
Categories Other Soups
Time 23m
Number Of Ingredients 10
Steps:
- 1. ALWAYS BE SURE THE POT IS PLACED INTO THE BASE BEFORE ADDING ANYTHING!!!
- 2. Mix the cayenne pepper, garlic salt and black pepper together in a small bowl and set aside.
- 3. Add the water and cabbage to the bottom of your pressure cooker pot liner.
- 4. Cut 4 tablespoons of butter and place it on top of the cabbage. Sprinkle with 1 teaspoon spice mixture.
- 5. Add the smoked sausage.
- 6. Add the potatoes, onion and minced garlic. Sprinkle with remaining spice mixture. Place the remaining 4 tablespoons of butter on top.
- 7. Close and lock the lid and set the vent to 'sealing'.
- 8. Press the Manual/Pressure Cook button and set the timer for 8 minutes .
- 9. When it is finished, do quick release.
SMOKED SAUSAGE AND CABBAGE
I concocted this recipe while trying to decide how to cook cabbage besides the same ole way. My husband, KT, loved it that I didn't even have to ask him to rate it. He went back for thirds! I used 1/2 cabbage and wished there was more, so next time I'll use whole head. Great flavor w/the sausage grease soaked up in the cabbage. Arteries watch out, here comes some real southern cooking!
Provided by kelli
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
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