"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SPICED CABBAGE-SAUSAGE CASSEROLE Recipe

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This recipe for SPICED CABBAGE-SAUSAGE CASSEROLE, by , is from Eva'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!

Contributor:  
Contributor:  
Eva Eason

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. KIELBASSA OR OTHER SMOKED FULLY COOKED SAUSAGE
2 TABLESPOONS BUTTER OR MARGARINE
2 ONIONS, CUT JULIENNE
1/2 CUP CHICKEN BROTH
1 BAY LEAF
1 APPLE, PARED, CUT JULIENNE
2 TABLESPOONS BROWN SUGAR
1 TABLESPOON SALT
3/4 TEASPOON PAPRIKA
1/2 TEASPOON WHITE PEPPER
1/4 TEASPOON EACH ONION POWDER, GARLIC POWDER, CAYNNE PEPPER, BLACK PEPPER, DRIEDTHYME, AND BASIL LEAVES

Directions:
Directions:
CUT SAUSAGE INTO 3" LENGTHS ON THE DIAGONAL. IN LARGE HEAVY FRYING PAN, HEAT BUTTER.
ADD THE ONIONS, CABBAGE, CHICKEN BROTH AND BAY LEAF. BRING TO A BOIL AND COOK 5 MINUTES.
COVER AND SIMMER 15 MINUTES OR UNTIL CABBAGE IS TENDER AND SAUSAGE IS PIPING HOT.
SERVE PORTIONS OF THE CABBAGE TOPPED WITH PIECES OF SAUSAGE.
TIPS: ANDY SMOKED, SPICED SAUSAGE IS EXCELLENT FOR THIS DISH.
IF YOU PREFER FLAVORS THAT ARE LESS HOT, CUT DOWN ON OR ELIMINATE THE CAYENNE AND/OR BLACK PEPPER

 

 

 

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