Sausage & Cabbage Skillet ♥


Ever since my 90-year old father came to live with us last spring, supper's been increasingly an adventure as his appetite becomes increasingly less adventurous. In recent weeks, he's asked for salads from an "American" garden (that means "familiar" vegetables versus a plea for locally grown garden vegetables) and "more meat and more potatoes". (And more cookies and more donuts and more ice cream and more pie, but then, that's a whole 'nother story.) Okay then, I'm on it!
This recipe from Lisa at the Homesick Texan is one of a handful of recipes that pleased all three of us at the table and went straight from cryptic notes to a 3x5 recipe card for easy access again and again. Lisa may consider this rustic, home-cooked skillet "Texan" but I swear, this one-skillet sausage supper has "Midwest" written all over it. The first time, any one of us, all products of the Midwest, might have downed an entire skillet on our own. It tasted that good.
RECIPE for SAUSAGE & CABBAGE SKILLET
Hands-on time: 30 minutes
Time to table: 40 minutes
Makes 7 cups
Time to table: 40 minutes
Makes 7 cups
POTATOES
2 tablespoons bacon grease or another fat/oil
2 or 3 medium potatoes (about 8oz/225g), diced or sliced (see Variations)
Salt
SAUSAGE & CABBAGE
1 pound (454g) smoked sausage, preferably cooked, cut in 1/2-inch thick rings
1/2 a large onion, cut in large pieces
1 large poblano pepper or 1 small jalapeño, minced
1 red pepper, cut in large pieces, optional
Salt & pepper
Other veggies, optional
1/2 teaspoon caraway (or more to taste)
Sprinkle cayenne
1 pound (454g) very thinly sliced fresh cabbage
POTATOES In a large, heavy non-stick skillet, heat oil on MEDIUM HIGH until shimmery. Stir in the potatoes, stirring well to coat with fat. Sprinkle with salt, cover and let cook for about 10 minutes, stirring occasionally, until potatoes are mostly cooked and beginning to crisp up.
SAUSAGE & CABBAGE Add sausage, onion, poblano or jalapeño and red pepper. Cook until the sausage is heated through and the peppers are beginning to soften; as they cook, season with salt & pepper, be generous! Add other vegetables, let them cook through. Stir in caraway and cayenne.
Stir in about half the cabbage, add a splash of water if the skillet is getting dry with all the added volume; as the cabbage cooks, season with salt and pepper. Once the first batch of cabbage is beginning to soften, add the remaining cabbage and season again.
Cover and let the cabbage cook down, you can cook it a "lot" or cook it just until the rawness is gone but it still is soft and fresh. Your call!
Taste and season again, adjusting the caraway, cayenne, salt and pepper.
MAKE-AHEAD Part of what's special about this dish is how the cabbage remains still crisp and fresh tasting. That would be lost if you were making this ahead of time. That said, I suppose you could cook ahead up to the point where the cabbage is added.
LEFTOVERS warm up beautifully!
VARIATIONS




ALANNA'S TIPS & KITCHEN NOTES





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MORE FAVORITE CABBAGE RECIPES
~ Swedish Red Cabbage & Apples ~~ Cabbage & White Bean Stew ~
~ Peasant Cabbage Tomato Soup ~
~ more cabbage recipes ~
from A Veggie Venture
~ Caraway Cabbage ~
~ Baked Cabbage Wedges ~
~ Alice Waters Coleslaw ~
~ more cabbage recipes ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2016
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2016
Yes, this is as Midwestern as you can get! THIS is so similar to recipes I used to make and have forgotten about with all the new ones to try. It is on my menu for tomorrow. I plan on using some wonderful amish sausage.
ReplyDeleteKaty ~ Ack!!! Thanks so much for letting me know, the URL was wrong. I’ve fixed it now and it looks good from my end.
ReplyDeleteQuiltingAgain ~ Amish sausage will be excellent! So glad you liked the “reminder” -- that’s what I find my recipes are anymore, just a reminder to make something I love. It happened recently with Simply Recipes’ tuna salad -- hadn’t made that in years and now I’ve made it twice with tuna and tomorrow will make it with salmon! Thanks for taking the time to write --