FRIED CABBAGE AND SMOKED SAUSAGE RECIPES RECIPES
SMOKED SAUSAGE & FRIED CABBAGE RECIPE - FOOD.COM
I've been making this dish for years. We especially like it on New Years Day with Cornbread and Black-eyed Peas. Ymmm...
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 493.5, FatContent 41.7, SaturatedFatContent 15.5, CholesterolContent 90.1, SodiumContent 1099.4, CarbohydrateContent 13.4, FiberContent 5.7, SugarContent 8.3, ProteinContent 17.5
SOUTHERN FRIED CABBAGE WITH SAUSAGE RECIPE - FOOD.COM
This is a family favorite cabbage recipe. The cabbage is cooked down with tomatoes, seasonings and smoked sausage for a hearty and delicious meal-in-itself. Serve with cornbread.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215.6, FatContent 16.7, SaturatedFatContent 7.2, CholesterolContent 38.4, SodiumContent 389.9, CarbohydrateContent 11.1, FiberContent 4.1, SugarContent 6.6, ProteinContent 6.9
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From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
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SOUTHERN FRIED CABBAGE WITH SAUSAGE RECIPE - FOOD.COM
This is a family favorite cabbage recipe. The cabbage is cooked down with tomatoes, seasonings and smoked sausage for a hearty and delicious meal-in-itself. Serve with cornbread.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 215.6 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 215.6 per serving
- Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.
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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
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