Cabbage Sausage Supper 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.

CABBAGE AND SAUSAGE RECIPE (WHOLE30, LOW CARB)

Steps:

• Preheat oven to 350 F.
• Heat 1 Tbsp of olive oil in a large skillet. Cook sausage for a couple of minutes per side to brown on both sides. Transfer cooked sausage to a plate.
• Add another Tbsp of olive oil in the skillet and heat over medium-high heat. Add the vegetables, and cook covered for about 5 -7 minutes until tender, stirring occasionally.
• Add sausage and 1 cup water to the skillet, stir everything, and place in the preheated oven. Cook covered with a foil for about 25 minutes. Remove foil, and cook for another 5 minutes. Serve warm.

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.

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 carrots and potatoes.
• Cover and cook for 25 to 30 minutes or until vegetables are tender.

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 KIELBASA SUPPER

Steps:

• In a 5-qt slow cooker, combine the cabbage, potatoes, onion, salt and pepper.
• Pour the broth over all.
• Cut sausage into serving-size pieces and place on top.
• Cover and cook on low for 8-9 hours.

SAUSAGE CABBAGE SKILLET

Steps:

• In a large skillet, brown the sausage; drain. Stir in the remaining ingredients. Cover and cook for 15 minutes or until the vegetables are tender.