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.