Cooking, food, Thankful, Uncategorized

Cabbage and Sausage!

Hi! My name is Alishia and I am a KraftaholicMommy!

Recently, I shared a coleslaw recipe with you and I made mention of something that I make with the extra cabbage. I thought I would share with you all that lovely recipe today.

When I buy the ingredients for my coleslaw, I tend to buy far more cabbage than I need. Mostly because I use two different kinds of cabbage, the purple and the green. I also go ahead and buy heads of cabbage that are far bigger than I could ever possibly need. Since I am not a wasteful person, it’s time to cook dinner.

Ingredients

Favorite Sausage

Cabbage

Chicken Stock

Salt

Pepper

Garlic

Onion, roughly chopped

Italian Seasoning

Butter

Olive oil

Instructions

In a very large pot, over medium high heat, add your butter and a dab of olive oil.

I do a rough chop on an onion and toss that in the pot. I give a good stir and put in a tiny pinch of salt. This helps the onion to better release it’s juicy, delicious flavor.

While the onion takes a sweat break. I chop my sausage into nice bite size pieces and set that off to the side.

I move on to my garlic. I like to only slice my garlic for a dish like this. Since this is one of those dishes that it is going to simmer for a good while, I want my garlic to hold up through the cooking process. I toss those slices in with the onion and give it a good stir.

Once the garlic and onion have had a moment to mingle in the pot, I toss in the sausage and cook that through.

While the sausage is getting it’s sauna on in the pot, I start working on that massive amount of cabbage. I question how I could have even remotely thought that I needed this much cabbage while I give this cabbage a good choppin. I make sure that I chop it into delicious bite size pieces.

Once the sausage is done being pink, I squeal with glee and throw in my cabbage. I give a decent stir and add my salt, pepper, and Italian seasoning. I give the cabbage some time to sweat it out, followed by adding a bit of chicken stock to the pot to give some moisture.

I toss a lid on the pot turn the heat down to medium low and simmer for at least an hour, or until the cabbage is tender.

Sometimes, I will cook a bit of white or brown rice to go with this. More often than not, I bake up some cornbread and go to chow town on this delicious dish that will also serve as lunch the next day and dinner. This is a great meal that will serve a family cheap and good.

Come back tomorrow for my Mom’s version of this recipe!

Thank you so much for stopping by today, I hope you enjoyed today’s post! If you did, please let me know by giving this a like, comment, and share so others can join the fun as well! Until next time!

Thank you!

God Bless!

Happy Krafting!

KraftaholicMommy

Follow me!

facebook.com/kraftaholicmommy

instagram.com/alishia_blount

I now have a P.O. Box feel free to send me cards, if you include the stamp, I will make you a card and send it back to you as well! You do not have to send me anything, I have been asked a lot to do so, I will also be sharing the cards and packages that I receive from you all on all of my social media, including this site! So, if you have a website or you have a business, I will happily shout you out! Thank you all so much!!

KraftaholicMommy

P.O. Box 608

Lake Panasoffkee, Fl 33538

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