smoked sausage and cabbage (or sauerkraut)
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!
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 pound smoked sausage (pork, beef or turkey)
- - olive oil
- 1 - 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)
-
Step 1Slice sausage into 3-inch slices and then slice each 3-inch piece in half.
-
Step 2Coat (thin coat) bottom of a large skillet with olive oil and heat oil over medium heat. Add sausage and fry until nicely browned.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Turkey
Category:
Pork
Tag:
#Quick & Easy
Keyword:
#cabbage
Keyword:
#kraut
Keyword:
#SmokedSausage
Ingredient:
Pork
Culture:
American
Method:
Stove Top
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