Cabbage and Polish Sausage

recipes

Cabbage and Polish Sausage

By N. Carmon

I learned all I know about cooking from my grandmother. I wouldn’t say I’m the best cook, but we aren’t starving over here. She could make anything look good and taste good except for liver and onions. Not that it wasn’t she couldn’t fix it but because liver is just nasty. I don’t care what you do to it or how much gravy is on it; it is an item that’s hard to cover up the taste. Yuck! I have not once made liver, onions, and gravy. Anyway, I am swaying from the subject.

My grandmother is a genius for putting a meal together out of whatever we had in the refrigerator or the pantry, and I believe it’s a trait I learned from her. Here is a cabbage recipe I would like to share that I learned from watching her. I have several ways I prepare cabbage, and it’s a very versatile side dish or you can add meat to it to make it an entrée. This recipe is how I fix it for when I want it as a main course. It is best served with hot water cornbread.

Ingredients

1 head cabbage
2 Tbsp butter
1 large potato or 2 small ones
Half an onion
1 lb package smoked sausage (turkey sausage optional)
A sprinkle of red pepper
Salt and pepper to taste

Directions

Take the head of the cabbage and cut it into quarters. I sometimes remove the outer layer of the cabbage if the edges are turning brown. Remove the hard core of the cabbage and cut the quartered pieces into smaller pieces. Wash in a colander and add to pot. Add about ¼ cup of water to the pot. You don’t want to cover the cabbage in water because cabbage makes its own water. Peel the potato and dice the potato to add to the pot.

Dice the onion and add the cabbage ingredients. Slice the Polish sausage into 1-inch pieces or smaller slices and add to the pot. Put in 2 heaping Tbsp of butter and salt and pepper the ingredients. Add in a touch of red pepper or more depending on how much heat you like in your food. I usually do a couple of shakes of red pepper to the pot to give it a little quicker. Cover quickly for about 30 minutes or until the cabbage is tender. I usually serve this with hot buttered cornbread.

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