SAUSAGE AND CABBAGE
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients - sausage, cabbage, butter and pepper - but after two and a half hours in the oven, it emerges mysterious and succulent.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 3h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
- Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
- Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
- Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 1129 milligrams, Sugar 2 grams, TransFat 0 grams
CABBAGE AND PORK SAUSAGE - TRIPP SAUSAGE
Posted from the web in response to a recipe request. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
Provided by Molly53
Categories Breakfast
Time 1h20m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Boil the cabbage until tender.
- Drain and cool.
- Grind cooked cabbage with the onion and meat.
- Add remaining ingredients
- Fill the casings and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and meat is thoroughly cooked, approximately 15 minutes.
- Drain and let rest for about 15 minutes before slicing; serve while warm.
Nutrition Facts : Calories 264.9, Fat 17.9, SaturatedFat 6.2, Cholesterol 74.8, Sodium 948.6, Carbohydrate 2.9, Fiber 1.2, Sugar 1.4, Protein 21.9
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK SAUSAGE AND CABBAGE PITAS
I've made this very quick, simple, one dish meal for years. You can vary the crushed red pepper depending on how spicy you like it.
Provided by HRL
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In wok or skillet, brown pork sausage, drain and set aside.
- Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
- Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.
Nutrition Facts : Calories 648.3 calories, Carbohydrate 31.6 g, Cholesterol 82.8 mg, Fat 49.5 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 18.2 g, Sodium 1479.8 mg, Sugar 2.8 g
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