Campfire Cabbage And Sausage Recipes

CABBAGE AND SAUSAGE

Steps:

• Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
• Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt and pepper and cook 8 more minutes until the cabbage is wilted. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir).
• Stir in the fresh parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.

CAMPFIRE CABBAGE AND SAUSAGE

Steps:

• Slice the German sausage into three-inch pieces.
• Cut the bacon into two-inch slices.
• Chop the heads of cabbage into two-inch squares or slices.
• Cut the onions into one-inch squares or slices.
• Slice the red potatoes into quarter-inch slices without peeling them (except for cutting out the bad spots).
• Put the pot on a burner or fire and stir in the bacon, onion, and about half the jar of minced garlic along with some black pepper.
• Once the bacon is cooked, add one head of chopped cabbage and three sliced potatoes.
• Add two cups of water and/or one can of chicken broth.
• Place one link of sliced sausage into the mixture and stir.
• Add another head of chopped cabbage and three sliced potatoes.
• Add more minced garlic.
• Place another link of sliced sausage onto the mixture. Do not stir.
• Add another head of chopped cabbage and three or four sliced potatoes.
• Add more minced garlic.
• Add two cups of water and/or one can of chicken broth.
• Place another link of sliced sausage onto the mixture. Do not stir.
• Add another head of chopped cabbage and the rest of the sliced potatoes.
• Add more minced garlic.
• Place another link of sliced sausage onto the mixture. Do not stir.
• Add water and/or chicken broth as needed along with plenty of black pepper.
• Optional: Add the stick of butter or margarine. (I don't recommend this as the grease and fat from the bacon and sausage is plenty for flavor and fat, but some people like the added taste.).
• Optional: Add the boiled eggs but leave them whole.
• Cover for two hours on medium heat and stir lightly on occasion to keep the bottom from burning and to check the amount of moisture in the mixture. Add water/broth as needed.
• After two hours, make sure the sausage has cooked. Reduce the heat to simmer and begin stirring heavily to fully mix the pot. Note: Try to not break the eggs if you added them.
• Keep mixture on simmer and serve. Caution: Mixture will be very hot!
• Serve with Trappey's Pepper Sauce, black pepper, and saltines.

CABBAGE AND SMOKED SAUSAGE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

KIELBASA AND CABBAGE

Steps:

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

CAMPFIRE BUNDLES

Steps:

• Place vegetables on three double thicknesses of heavy-duty foil (about 18 in. square). Top each with sausage, and dot with butter. Sprinkle with salt and pepper. Fold foil around each mixture; seal tightly. , Grill, covered, over medium heat 30 minutes. Turn and grill until vegetables are tender, about 30 minutes longer. Open foil carefully to allow steam to escape.