Creamy Cabbage And Sausage Recipes

CREAMED CABBAGE AND SAUSAGE RECIPE

Steps:

• Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
• Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
• Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
• Remove from heat and add salt and pepper. Enjoy :)

CREAMY SAUSAGE & CABBAGE SOUP

Steps:

• Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste.
• Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
• Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.
• Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes.
• Remove from heat and stir in dill and parsley.

COMFORTING CABBAGE AND SAUSAGE CASSEROLE

Steps:

• Remove casing from sausage and brown in skillet. Drain fat.
• Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp. Drain any extra liquid.
• Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
• Bake, uncovered, at 375 F for 20 minutes.

CREAMY CABBAGE WITH NOODLES

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
• Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
• Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
• Cover and bake until mixture is hot and bubbly, about 30 minutes.

CREAMY CABBAGE

Steps:

• In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

INSTANT POT® CREAMY CABBAGE SAUSAGE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
• Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
• Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

CREAMY CABBAGE AND SAUSAGE

Steps:

• In large ovenproof skillet cook sausage and onion over medium-high heat until sausage is brown.
• Drain off fat from sausage and onion.
• Stir in cabbage.
• Cook, covered, over medium heat about 10 minutes or until cabbage is crisp tender, stirring occasionally.
• Drain off any extra liquid from the pan.
• Stir in sour cream, cheese, salt, and pepper.
• In a seperate bowl, comine bread crumbs and melted butter or margarine.
• Sprinkle over sausage mixture.
• Bake uncovered , in a 375 degree oven for 20 minutes or until bread crumbs are golden.

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.