Cabbage And Sausages Bonnies Recipes

CABBAGE AND SAUSAGES -- BONNIE'S

Steps:

• 1. ABOUT CABBAGE Pick a nice firm head of cabbage.
• 2. FRY BACON Fry Bacon Crisp, let cool, then crumble and set aside. Remove bacon grease except for one tablespoon.
• 3. FRY SAUSAGES Fry the sausages in the bacon grease until nice and brown. Remove, drain on paper towels, set aside.
• 4. Knife-cut the cabbage; Add to the bacon grease in the pan. Add chopped onion and garlic to the grease in the pan. Add sugar, pepper flakes, seasoning salt, caraway seeds and the water. Stir to mix, then add the knife-cut cabbage and mix again. Saute with lid on. I prefer my cabbage cooked al dente, about 20 minutes. Bill likes his well done. So I remove mine early and continue cooking his a little longer.
• 5. The last 15 minutes of cooking time, add the browned sausages and mix with the cabbage. Cook over very low heat and let flavors blend, but don't overcook it. Add crumbled bacon to the dish. Serve immediately and enjoy!

BONNIE'S FRIED CABBAGE

Steps:

• Place the bacon in a large pot or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and reserve drippings in the pot.
• Melt butter in bacon drippings in the pot over medium heat. Stir cabbage, onion, salt, pepper, and sugar into butter and bacon drippings. Cover the pot. Cook, stirring occasionally, until cabbage and onion are tender, 15 to 20 minutes. Crumble bacon into cooked cabbage.

CABBAGE AND SAUSAGE

Steps:

• Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
• Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt and pepper and cook 8 more minutes until the cabbage is wilted. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir).
• Stir in the fresh parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.

CABBAGE AND SAUSAGE

Steps:

• 1. Chop Kielbasa sausage into bite size pieces. Set aside. Chop and rinse off cabbage cabbage and set aside in a large bowl.
• 2. In a large iron skillet or medium pan over medium heat put in the butter, oil, peppers and sausage. Lighly saute for 2-3 minutes.
• 3. Add cabbage and stir for a second to coat. Then add 1/2 cup of beef broth, seasoned salt and pepper to taste and turn down heat to Medium.
• 4. Cook cabbage to desired consistency. Add 1/4 cup of broth if the water is boiling out too soon. I prefer a little crunch but some people like it a little softer.
• 5. Serve with hot, butter cornbread.