CABBAGE POTATO AND SMOKED SAUSAGE RECIPE RECIPES

Name: Cabbage, Potato and Smoked Sausage Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 large head of cabbage, roughly chopped (or an entire small one); 1 large mild onion, chopped; 1 lb smoked sausage, cut into 1/2-inch circles; 3 -4 large potatoes, scrubbed and cut into 1/4-inch slices; 1 cup chicken broth; 1 dash seasoning salt; 1/2 teaspoon paprika; 1 dash pepper

CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET RECIPE - FOOD.COM

Cabbage, Potato and Smoked Sausage Skillet Recipe - Food.com image

It calls for basic simple ingredients, but it tastes wonderful! Somehow all these things together taste much better than by themselves...

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 large head of cabbage, roughly chopped (or an entire small one)
1 large mild onion, chopped
1 lb smoked sausage, cut into 1/2-inch circles
3 -4 large potatoes, scrubbed and cut into 1/4-inch slices
1 cup chicken broth
1 dash seasoning salt
1/2 teaspoon paprika
1 dash pepper

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.

Nutrition Facts : Calories 588.9, FatContent 32.8, SaturatedFatContent 10.8, CholesterolContent 69.4, SodiumContent 1146.5, CarbohydrateContent 52.7, FiberContent 6.9, SugarContent 5.2, ProteinContent 21

SMOKED SAUSAGE AND CABBAGE SOUP RECIPE | ROBERT IRVINE ...

Smoked Sausage and Cabbage Soup Recipe | Robert Irvine ... image

Provided by Robert Irvine : Food Network

Categories appetizer

Total Time 1 hours 20 minutes

Cook Time 45 minutes

Yield 12 to 16 servings

Number Of Ingredients 12

Ingredients

1/4 cup grapeseed oil
2 cups diced carrot
2 cups diced celery
2 cups diced yellow onion
2 tablespoons chopped garlic
1 small head green cabbage, shredded
1 pound Polish kielbasa, diced
1/4 cup whole-grain mustard
3 quarts chicken broth
6 tablespoons unsalted butter
3 ounces all-purpose flour
Kosher salt and black pepper

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.

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