Sausage Steam Pot With Potatoes And Cabbage Recipes

Steps:

• 1. Melt butter in dutch oven; add onions and saute until tender.
• 2. Pour 1/2 cup water into the pot.
• 3. Add sausage slices and potato cubes.
• 4. Then add cabbage wedges.
• 5. Add salt & pepper.
• 6. Cover and steam for 30 min. or until tender.
• 7. Stir occasionally.
• 8. Add 1/4 to 1/2 cup water if needed to keep from burning.

Steps:

• Oven Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 to 12 wedges and place in the bottom of a large roasting pan. Don't remove the core as it will keep the wedges together.
• Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage.
• Cover pan tightly with aluminum foil or tight-fitting lid and bake at 350 for 2 hours.
• Stove-Top Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was.
• Cut the cabbage into 10 to 12 wedges. Don't remove the core as it will keep the wedges together.
• Layer cabbage wedges, potatoes, and sausage pieces into a large pot and season each layer with salt and pepper. Pour chicken broth into pot.
• Bring pot to a boil then cover tightly and reduce heat to medium-low. Cook for 1 to 2 hours or until potatoes are very tender.
• Crock-Pot Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 or 12 wedges. Don't remove the core as it will keep the wedges together.
• Layer cabbage wedges, potatoes, and sausage pieces into a large crock pot, season each layer with salt and pepper. Pour chicken broth into pot.
• Cook on low 8 to 10 hours on high for four to six hours or until potatoes are very tender.

Steps:

• Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
• Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

Steps:

• 1. Cover the bottom only of a medium or large size stock pot with water and add quartered red potatoes (do not peel potatoes) and begin cooking on med to med high heat. While the potatoes begin to cook, cut up the beef smoked sausage in bite size pieces and add to the cooking potatoes. Last, cut up the head of cabbage and add it to the pot. Cover and let simmer for about 15 to 20 mins or until potatoes and cabbage are tender. Salt and pepper to taste as this dish cooks. I personally use a generous amount of pepper in this dish as it makes it quite tasty. I also always use beef smoked sausage, it makes this dish taste the best.
• 2. Note: There is no need to add oil to the pot while cooking as the beef sausage provides just enough oil/grease as it cooks.