Cabbage Sausage Risotto Recipes

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SOUTHERN FRIED CABBAGE WITH SAUSAGE



Southern Fried Cabbage With Sausage image

This is a family favorite cabbage recipe. The cabbage is cooked down with tomatoes, seasonings and smoked sausage for a hearty and delicious meal-in-itself. Serve with cornbread.

Provided by MSippigirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons bacon fat
1 small green cabbage, chopped
1/2 cup onion, chopped
1/2-3/4 lb smoked sausage, sliced (I like Conecuh, Original)
1 (15 ounce) can diced tomatoes, undrained (I like Hunt's Petite Diced)
1/4 teaspoon garlic salt, to taste
1/4 teaspoon Tony Chachere's Seasoning, to taste (optional)
salt, to taste
black pepper, to taste

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.

CABBAGE SAUSAGE SUPPER



Cabbage Sausage Supper image

Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 6

2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

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.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 675mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

SAUSAGE SMOTHERED IN RED CABBAGE



Sausage Smothered in Red Cabbage image

My grandmother used to make this one. To pamper your budget, serve this with mashed potatoes, mustard pickle and pumpernickel bread.

Provided by Karen Long

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 5

Number Of Ingredients 10

1 small head red cabbage, shredded
1 apple, cored and diced
3 teaspoons salt, divided
1 tablespoon lemon juice
½ cup water
1 tablespoon butter
1 small onion, chopped
⅛ teaspoon ground black pepper
1 tablespoon wine vinegar
1 pound kielbasa sausage, cut into 1 inch pieces

Steps:

  • Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
  • In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.7 g, Cholesterol 66 mg, Fat 27.3 g, Fiber 3.1 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 2296.8 mg, Sugar 8.7 g

SAVOY CABBAGE RISOTTO



Savoy Cabbage Risotto image

I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.

Provided by Lalaloula

Categories     Rice

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 10

500 g savoy cabbage
2 onions
700 ml vegetable broth
2 tablespoons olive oil
10 g butter
225 g risotto rice (I like vialone nano better than aborio but you can use either of them.)
125 ml white wine
100 g red camembert cheese (diced)
dill, and
pepper

Steps:

  • Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
  • In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
  • Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
  • Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
  • When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

RISOTTO WITH ITALIAN SAUSAGE



Risotto with Italian Sausage image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup butter, cut in cubes
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups Arborio rice
5 cups chicken stock, plus more if needed
4 large pinches saffron
1/2 cup grated Parmesan, plus more for garnish
4 links mild Italian sausage
Fresh chopped parsley, for garnish

Steps:

  • Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
  • Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
  • Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
  • Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
  • Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

CABBAGE-SAUSAGE RISOTTO



Cabbage-Sausage Risotto image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 pound Italian sweet sausage
1/2 cup finely chopped onion
2 cups finely chopped green cabbage
4 1/2 cups well-flavored chicken or vegetable stock
1 1/2 cup arborio rice
1 1/2 cup dry white wine
2 tablespoons finely slivered sun-dried tomatoes
Salt and freshly ground black pepper
1 tablespoon finely minced parsley
Freshly grated pecorino cheese

Steps:

  • Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
  • Bring the stock to a simmer in another saucepan.
  • Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
  • Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 25 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1307 milligrams, Sugar 9 grams, TransFat 0 grams

SAUSAGE RISOTTO



Sausage Risotto image

When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.

Provided by thedailygourmet

Categories     Risotto

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, divided
1 (4 ounce) mild Italian sausage link, casing removed
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese
3 sprigs fresh thyme, or to taste

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g

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