Recipe Cabbage with sausage

SusieSunshine

SusieSunshine

Veteran Member
I just found this lady's channel. Amazing easy recipes.
The channel is Hausgemachte Rezepte

Run time: 3:40

Sorry, the video must be viewed on youtube.

View: https://www.youtube.com/watch?v=epV62wLgN0k


Here is one I am doing this week.

This is a very tasty and filling dish of cabbage, bacon and sausage. You can add onions, peppers and tomatoes. Why didn't I know about this creative and practical cabbage recipe before? Tasty and satisfying.
Cook with joy!
INGREDIENTS: 1 cabbage. 1 onion. 1/2 yellow peppers and 1/2 red peppers. Tomatoes. Sausage (sausages). pork bacon. A pinch of salt (optional). Black pepper. chili flakes.
 
Granny Franny

Granny Franny

Senior Member
Looks good! Sausage & Peppers has been on our rotation for a long time, but I never thought to add cabbage to it - great idea for some extra veggies and taste!
 
psychgirl

psychgirl

Has No Life - Lives on TB
I keep Kroger’s sliced, frozen, peppers and onion blend in the freezer for all kinds of things.
I’ll use that for the recipe.

Fresh is better, but I’m trying to use what I have on hand.
I may leave the bacon out since I don’t have any thawed out and will just use my saved bacon grease to sauté everything
 
SusieSunshine

SusieSunshine

Veteran Member
philkar said:
Yum! Looks like you did a great job!
Click to expand...
Thanks! I can't wait to try another of her recipes. DH wants the one that looks like a turnover.

View: https://www.youtube.com/watch?v=T5g5f68hXAQ

Runtime 10:40

Ingredients: Potato Batter: Boil 5 potatoes. 1 egg. Salt. A bunch of parsley. 240 grams of flour. 10 grams of baking powder. Filling 1: 1/4 cabbage. 1 carrot. salt, black pepper. Filling 2: 5 cloves of garlic. 2 onions. 70 grams of cheese. salt, black pepper. Olive oil for frying. Enjoy your meal!
 
Raggedyman

Raggedyman

Res ipsa loquitur
SouthernBreeze said:
What kind of sausage did you use? I only have Polish Kielbasa. Will that work? I use that same recipe with sauerkraut and omit the tomatoes. I'm going to try it with plain cabbage. It looks delicious!
Click to expand...
SB
we make this quite a bit in the cooler seasons. we use smoked sausage (hillshires beef and pork) from wally werld and choose the SAVOY variety of cabbage as it seems to be sweeter. a large sweet onion, with your cabbage chopped some what fine (cooks faster) sauteed in butter (the more the merrier) and smoked sausage tossed in when its about 3/4 done. add a cold one and its GREAT cooler weather table fare. in fact its on the stove AS WE SPEAK :D
 
jward

jward

passin' thru
when I want an excuse to bake an Italian sourdough, I throw that together, but with enough chicken broth, garlic n onion to make it a soup. I'm incredibly non-picky tho, ymmv
 
H

hd5574

Veteran Member
I have another smoked sausage recipe..loosely based on carnival sausage...any of the sausages will work..I cut the sausage in rounds..and lightly brown...then add about a cup to a cup and a half of water to the pan ....then I add the veggies
I cut in long strips a sweet pepper or two usually green but any color will do..a good sized onion cut in long strips....a zucchini cut into coins...a yellow squash cut into coins and bak choy..which is Chinese cabbage...I add some ground sage..I bring the water to a boil..then down to medium heat ..steaming the veggies ...then stir
the veggies and meat together...cook until veggies are tender
Dip up into large flat soup bowl or a deep dish plate and top with chopped fresh tomatoes...salt and pepper to taste
 
SusieSunshine

SusieSunshine

Veteran Member
aviax2 said:
That dish looks wonderful. In the video i can’t tell for sure if she using sun dried tomatoes or something drier and harder. I’m planning on making this for supper tomorrow night. Thanks for sharing the recipe and the photo.
Click to expand...
I used sundried tomatoes.
 
aviax2

aviax2

Veteran Member
I made this for dinner either Friday or Sat. (can’t remember which night) and it wasn’t as pretty as SusieSunshine‘s, it was still pretty good. My sun dried tomatoes didn’t look all that great so I tossed them, and I overcooked the cabbage a tad more than I normally would have, my mother is here and if a veggie isn’t cooked to mush, it’s not done according to her. I’ll definitely make this again and I’ll make it more to suit DH and I.
 
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S

Sojourner

Senior Member
Susie Sunshine, I saved your post for a cool autumn evening. I made it tonight, and it was delicious! Thanks so much for sharing. It definitely makes enough for leftovers!
 
Melodi

Melodi

Disaster Cat
My German housemate in the 1980s (not the one I have now) made two versions of this:

1. Basically cabbage, apples, red onions, and sausage (optional) fried up with a mixture of brown sugar and vinegar pour in for flavor (usually I added a bit of salt). I make the vegetarian version for my current German housemate, she says this is so popular in Germany truck stops sell it in large containers for drivers to eat on the road.

2. Potatoes, red onions, bacon, and cabbage (apple option but I think it tastes better). Fry the bacon and remove it from the pan, leaving some of the fat. Fry chopped (or leftover mashed) potatoes until soft, then fry red onions sliced until carmelized if possible (should do the same with the above recipe) remove, then saute the cabbage and then throw it all together with a similar combination of brown sugar and vinegar.

In both dishes apples are best if sauteed first in butter and brown sugar, for vegetarian versions use butter or oil for the sautee of onions/apples/cabbages.

You can cook these all on top of the stove or throw them in the oven for about an hour (medium to low oven) which is why I do most of the time, especially if I am making big batches. You can in a pinch just throw everything into a big oven roaster with the vinegar and brown sugar (or red/white wine those work too) but you really need to at least cook the onions first or they will be too strong in the finished dish.

All of these make great additions to potlucks, I like to bring them with pork. The vegetarians eat them as a main course and the meat eaters eat this as a side (vegetarian versions of course).
 
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