CABBAGE SAUSAGE RECIPES

Name: Cabbage Sausage Supper
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 2 pounds smoked sausage, halved and cut into 3/4-inch slices; 1 large onion, cut into eighths; 1 medium head cabbage, chopped; 1/2 cup water; 1 pound carrots, cut into 1/2-inch slices; 5 medium potatoes, peeled and cut into 3/4-inch cubes

CABBAGE SAUSAGE SUPPER RECIPE: HOW TO MAKE IT

Cabbage Sausage Supper Recipe: How to Make It image

Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. —Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

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.

Nutrition Facts : Calories 190 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 28g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 starch

SAUSAGE AND CABBAGE RECIPE - NYT COOKING

Sausage and Cabbage Recipe - NYT Cooking image

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

Total Time 3 hours

Yield 6 servings

Number Of Ingredients 6

Ingredients

Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving

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//schema.org, Calories 495, UnsaturatedFatContent 23 grams, CarbohydrateContent 4 grams, FatContent 43 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 15 grams, SodiumContent 1129 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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