Recipe for Sausage and Cabbage One-Pot Dinner

Like so many others I've created, I came up with this recipe out of a desire to cook, but not necessarily grocery shop first.

This weekend, I swore I'd use that head of cabbage in our fridge. I thought I'd cook it up with some smoked sausage but couldn't find the package I could have sworn in was in the freezer. Instead, I pulled out a roll of regular pork sausage and went from there.

Rob insisted that we spice the dish up with hot cajun seasoning and crushed red pepper. Instead, you could use a roll of hot sausage and skip the spices. You could also add a quart or two of chicken broth to this for a delicious cabbage-and-sausage soup.

I'd suggest cooking this up for a cabbage-loving crowd, or be prepared to freeze half of it. It makes a lot.

 

Sausage and Cabbage One-Pot Dinner
1 roll plain pork sausage
3 carrots, sliced thin
2 ribs celery, sliced thin
1 onion, diced
2 teaspoons hot cajun seasoning
1/2 teaspoon crushed red pepper
1 head cabbage, quarterered and sliced thin
4 tablespoons apple cider vinegar

In a large pot, brown sausage, then add carrots, celery and onion. Saute until vegetables are mostly soft. Add spices and two tablespoons vinegar.

Add cabbage. I had to add about half and then let it cook down before the other half would fit in the pot. Stir well to incorporate with sausage and other vegetables. Add two more tablespoons vingegar. Let cook until cabbage is tender crisp, about 10 minutes, or as soft as you prefer.

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Himiko wrote on March 26, 2013 at 5:03 pm

That sounds delicious! I love all the ingredients here, and it sounds really easy to do too.

Meg Dickinson wrote on March 27, 2013 at 8:03 am
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Thanks!

coloneldan wrote on April 02, 2013 at 7:04 am
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Make it a 2 pot meal. When cabbage and meat is done, cook the appropriate quantity of noodles.  I prefer chopped cabbage.  Use butter, if sausage doesn't have enough fat/moistur.e

Combine with the cabbage mixture, stir and heat through.  Just before serving, stir in a 1/2 cup of sour cream, or adjust based on how big a pot you made, heat thru, (don't boil), and serve.

I prefer Polish Sausage, but any kind of meat works, sage sausage, breakfast sausage, even ground beef.

Optional...a tsp of caraway seeds.

Polish syle. kluski i kapusta na polski

 8 oz package Kluski noodles, approx 24 oz of sausage, 1 head of chopped cabbage, i medium size onion, 8 oz of sour cream, salt n pepper to taste

(s) Dan Cedusky