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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smoked Sausage and Cabbage Skillet Recipe

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This recipe for Smoked Sausage and Cabbage Skillet is from Beverley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 lbs Packaged, Smoked Sausage (package will read "fully cooked")
1/2 pound Bacon or Pancetta, cut into small pieces
3 cups shredded cabbage
1 cup diced Vidalia Onion, greens included (the kind that looks like scallions, with the green stalk-tops)
1 Red Pepper, sliced thin
1 Can Seasoned, Diced Tomatoes (I like to use Delmonte Garlic & Onion Flavor)
1 Teaspoon Fennel Seed
1 Tablespoon All Purpose Seasoning
1 Tablespoon Honey Allepo Pepper Seasoning
Additional salt to taste, if needed
Directions:
Directions:
Combine cabbage, Vidalia onion and red pepper well in a large bowl, set aside.
In a large skillet, cook bacon or pancetta on medium-high heat until a good amount of fat is rendered into the pan; add smoked sausage and saute 3-5 minutes until sausage begins to caramelize (get a nice, brown crust on each side), stirring often. Add cabbage mixture, stir to combine and coat with bacon/pancetta/sausage mixture. Add spices and stir well - reduce heat to low; cover and simmer for 20 minutes, stirring occasionally.

In the meantime, make a side dish of white or Spanish rice - I like to use Mahatma Spanish Rice - prepared to package directions. Serve smoked sausage skillet over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes; 25 minutes cook time

 

 

 

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