Simple Smoked Sausage Cabbage Recipes

CABBAGE SAUSAGE SUPPER

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.

SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE

Steps:

• Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
• Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
• Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.

SIMPLE SMOKED SAUSAGE & CABBAGE

Steps:

• Heat the oil in a saute pan on medium high heat. Add the rest of the ingredients and stir to coat all cabbage with oil.
• Cover and cook for 5 minutes. Uncover, stir, and cook an additional 2 minutes and serve.

SMOKED SAUSAGE AND CABBAGE

Steps:

• Cook sausage and onion in pan til brown, do not drain.
• Meanwhile, cover w/water and boil cabbage leaves til soft, 4-5 minutes.
• Cut up and add cabbage to sausage/onion mix and saute to let cabbage soak up everything.
• Stir frequently. Add Lawry's, salt and pepper to taste.

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.

SMOKED SAUSAGE & FRIED CABBAGE

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.

SOUTHERN FRIED CABBAGE WITH SAUSAGE

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.