Smoked Sausage and Cabbage (or Sauerkraut)
Diane Hopson Smith
I make this two different ways, one way with cabbage, the other with kraut. While I love the tangy flavor of the kraut, other members of the family prefer cabbage. You either like kraut or you don't. Either way you make this dish, it's good (well, atleast for those that love kraut)!
Serve with mashed taters, sliced maters and a slice of buttered cornbread...Mmmm Mmmmm good!
Hope you enjoy!
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- 1 lb
- smoked sausage (pork, beef or turkey)
- olive oil
- head of cabbage, cut in to bite size pieces (or a can or two of sauerkraut, drained)
- salt and pepper to taste
- red pepper flakes, optional
1Slice sausage into 3-inch slices and then slice each 3-inch piece in half.
2Coat (thin coat) bottom of a large skillet with olive oil and heat oil over medium heat. Add sausage and fry until nicely browned.
3Once the sausage has browned, place cut up cabbage on top of the sausage and add seasonings; cover with a lid and continue to cook. You should not have to add water, the steam from the cabbage as it cooks should be enough moisture. Remove lid and stir occassionally. Cook until cabbage is tender but not mushy.
NOTE: If you like it tangy, omit the cabbage and add a can or 2 of well drained sauerkraut.