I don’t know what is fresh from the field where you are. In my neck of the woods, beautiful green and red cabbage is being harvested and is on sale in produce departments everywhere. This is a real treat for me as I love the stuff, especially with smoked sausage. The issue with cooking sausage in water, in my mind, is that the flavor usually boils away and the meat becomes “blah”. The way to protect against this is to brown it first. To provide a more robust flavor to the cabbage, along with the sausage, I like to add a few other vegetables as well, yielding a one pot, one dish meal!
Cabbage with Sausage
Author: OldGuy
Recipe type: Entree
Cuisine: Southern American
Prep time:
Cook time:
Total time:
Ingredients
- 1 Medium Head of Fresh Green Cabbage, Outside Leaves Removed then Cut into 4 Equal Pieces
- 2 Tablespoons Oil
- 12 Ounces of Smoked Sausage, Cross-Cut into 1 Inch Pieces
- 2 Tablespoons Butter
- ½ Small Yellow Onion, Coarsely Chopped
- 1 Large Carrot, Peeled and Cross-Cut into ½ Inch Pieces
- 1 Large Stalk of Celery Cross-Cut into ½ Inch Pieces
- 1 Slice of Green Pepper ¼ Inch Thick
- 2 Cloves Garlic, Crushed and Peeled
- 1 Teaspoon Chicken Bouillon or 1 Cup Chicken Broth
- Water
- ¼ Teaspoon Ground Black Pepper
Instructions
- Place a pot with a cover over high heat and add the oil and sausage. Saute sausage, stirring often, until it thoroughly browns; about 10 minutes. If your sausage is fatty and has rendered a significant amount of grease, pour the pot's contents onto a paper towel-lined plate to drain. Return the sausage to the pot.
- Add the butter, all vegetables and the pepper to the pot and set the heat to medium high. Saute for 4 minutes, then add the Chicken Bouillon or Broth. Pour enough water into the pot to come up to one-half of the height of the cabbage quarters.
- Cover the pot and boil for approximately 10 minutes until the cabbage is fork tender, checking regularly after 8 minutes. How long this will take depends on the size of your cabbage quarters and your altitude. Correct for salt (you may not need any depending on the Chicken Bouillon or Broth you used).
- Serve hot with Corn Bread or Crusty Bread.
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