Cabbagesausageandpotatostew Recipes

CABBAGE, SAUSAGE AND POTATO STEW

Steps:

• Cut sausage into bite-size pieces and brown in stew pot.
• Cut cabbage and potatoes into bite-size squares.
• Add to stew pot with sausage.
• Add water, wine, ketchup, salt and pepper and Tabasco.
• Simmer just until potatoes are done.
• (Don't overcook or potatoes will fall apart).

CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET

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.

CABBAGE SAUSAGE STEW

Steps:

• In a skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with the oregano, brown sugar and salt if desired and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes and cabbage are tender. Serve in bowls.

CABBAGE-SAUSAGE STEW

Steps:

• Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
• Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
• Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
• Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

SAUSAGES WITH POTATOES AND RED CABBAGE

Steps:

• Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
• Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
• Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
• When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
• Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
• Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.

HAM, POTATO, AND CABBAGE STEW

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion and cook until it begins to turn clear, 2 to 5 minutes. Stir in carrots and garlic and cook until fragrant, about 1 minute.
• Stir in cabbage, ham, and potatoes, then add stock, pepper, mustard, and salt. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender and potatoes are cooked, about 20 minutes.

KIELBASA CABBAGE STEW

Steps:

• In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.