Who says you have to have a ton of ingredients to have a tasty dish? Or, you have to spend the whole day in the kitchen cooking. This dish is not only easy to make, it is comfort food at best!
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!
Ingredients For smoked sausage and cabbage (or sauerkraut)
smoked sausage (pork, beef or turkey)
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
How To Make smoked sausage and cabbage (or sauerkraut)
Slice sausage into 3-inch slices and then slice each 3-inch piece in half.
Coat (thin coat) bottom of a large skillet with olive oil and heat oil over medium heat. Add sausage and fry until nicely browned.
Once 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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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