Purple Cabbage And Sausage Recipes

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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

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.

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

PORK SAUSAGE WITH BRAISED PURPLE CABBAGE AND APPLE CHUTNEY



Pork Sausage with Braised Purple Cabbage and Apple Chutney image

Yield Makes 4 servings

Number Of Ingredients 32

For the pork sausage:
3/4 pound pork butt, cut into cubes
4 ounces bacon
4 ounces fatback
1 1/2 tablespoons packed dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 dashes Worcestershire sauce
All-natural hog casing, soaked in water 30 minutes and then flushed with water
1 to 2 tablespoons olive oil
1 tablespoon butter
For the purple cabbage:
1/4 cup olive oil
1 medium red onion, diced
3 cloves garlic, minced
1 head purple cabbage, shredded
3/4 cup cider vinegar
2 cups chicken stock or low-sodium chicken broth
Salt and freshly ground black pepper
For the apple chutney:
2 medium Granny Smith apples, cored and diced
1 medium red onion, diced
1/2 cup packed dark brown sugar
1/2 cup cider vinegar
1/4 cup water
Salt and freshly ground black pepper
Equipment:
Meat grinder fitted with a medium die

Steps:

  • Make the pork sausage:
  • At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
  • In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
  • Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
  • Make the purple cabbage:
  • In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
  • Make the apple chutney:
  • In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
  • Cook the sausage:
  • Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
  • To serve:
  • Divide the cabbage among 4 plates then top with sausage and apple chutney.

MANDEE POGUE



Mandee Pogue image

This simple and delicious meal of Fried Cabbage with Potatoes and Sausage is perfect for any busy weeknight.

Provided by Mandee Pogue

Time 45m

Yield 4-6

Number Of Ingredients 10

1 head of Cabbage, sliced and diced
1 lb Smoked Sausage, sliced
1-2 Large Potatoes, sliced
1 Onion, diced
4 Cloves of Garlic, minced
1/4 c water
Salt and Pepper
(Optional)
2 Tbsp Mustard
1 Tbsp Brown Sugar

Steps:

  • Place a deep skillet over medium/high heat and add oil.
  • When the pan in hot add the smoked sausage and cook until browned.
  • Add the potatoes and onions. Cover and cook for 10 minutes, stirring occasionally.
  • Add the garlic, cabbage, water, salt, and pepper.*
  • Cover and cook for 10 more minutes, stirring occasionally.
  • Check the seasoning.
  • Serve and Enjoy!

THE BEST PAN FRIED CABBAGE AND SAUSAGE



The Best Pan Fried Cabbage and Sausage image

The Best Pan Fried Cabbage and Sausage Recipe Ever is the perfect easy way to celebrate Saint Patricks Day with a one pot cabbage and sausage dinner skillet that is low carb and keto diet compatible, family tested and approved, and goes from the fridge to the table in under 20 minutes in just one pot!

Provided by Courtney ODell

Categories     Main Dishes

Time 35m

Number Of Ingredients 6

3 tbsp butter
1 white onion, diced
1/4 cup garlic, whole or crushed cloves, skin off
1 cabbage, (use half if very large cabbage - whole head if small) sliced into thin strips
1 tsp salt, celtic sea salt preferred
1 lb polska kielbasa, sliced into thin rounds

Steps:

  • Heat butter in large pan on medium-high heat until melted and foamy.
  • Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.
  • Add garlic to pan, cook until fragrant and soft, about 3 minutes.
  • Add cabbage to pan and toss well to coat in butter.
  • Generously season with salt.
  • Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
  • Slice smoked polska kielbasa into thin rounds and add to pan with cabbage and onions.
  • When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits - and polska kielbasa has browned slightly (smoked kielbasa has been cooked already, so you're just adding some browning and flavor to it), it is ready to serve.
  • Remove from heat and plate with your favorite meat, casserole, fish, or other main dish!

Nutrition Facts : Calories 386 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1602 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

POLISH SAUSAGE WITH RED CABBAGE



Polish Sausage with Red Cabbage image

Truly satisfying kielbasa with cabbage, simmered in a thickened red wine and lemon sauce. Beef broth may be substituted for the red wine.

Provided by Irene

Categories     Meat and Poultry Recipes     Pork

Time 1h40m

Yield 4

Number Of Ingredients 10

1 large head red cabbage, sliced
2 quarts boiling water
2 tablespoons butter
⅓ cup lemon juice
½ cup red wine
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons brown sugar
1 tablespoon cornstarch
¾ pound kielbasa, diced

Steps:

  • Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
  • Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
  • Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 30 g, Cholesterol 71.4 mg, Fat 29.4 g, Fiber 6.1 g, Protein 14.6 g, SaturatedFat 11.6 g, Sodium 1194.1 mg, Sugar 15.1 g

BRAISED RED CABBAGE WITH APPLE AND ONION



Braised Red Cabbage with Apple and Onion image

This side goes well with roasted pork or turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1 tablespoon butter
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
4 teaspoons sugar
1/2 cup water

Steps:

  • In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

Nutrition Facts : Calories 138 g, Fat 3 g, Fiber 5 g, Protein 3 g

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