Italian Sausages With Cabbage And Onion Recipes

SAUSAGE, CABBAGE, & ONIONS RECIPE WITH A YUM FACTOR OF 10

Steps:

• Chop/slice the sausage, cabbage, and onion. In a large non-stick skillet, pre-cook the sliced sausage about 5 minutes to the point they are nice and brown. You can also bake the sausage. That's the method we prefer. In a skillet, add the cooking oil then add cabbage and onion and cook on medium-high for about 5 minutes stirring until cabbage starts to wilt. Add butter and continue cooking for another 2 mins Add remaining ingredients and the sausage. Cover the skillet and cook for about 10 minutes. Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.

ITALIAN SAUSAGE AND CABBAGE

Steps:

• Preheat oven to 350°F.
• Place sausages in the bottom of a Dutch oven or casserole with a cover.
• Place cabbage over sausage and add water.
• Dot cabbage with butter, cover and bake for 1 hour and 15 minutes.

ITALIAN SAUSAGES WITH CABBAGE AND ONION

Steps:

• In a large mixing bowl put the onions, cabbage and garlic. Set aside.
• In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat.
• Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned.
• Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water.
• Mix well for 2-3 minutes.
• Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water.
• When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.

HUNGRY FOR ITALIAN SAUSAGE AND CABBAGE

Steps:

• Cook the tortellini as per package directions, drain reserving 3 tablespoons cooking liquid.
• Place the sausages in boiling water and cook until firm, remove and cool until cool enough to handle. Thinly slice the sausage.
• Over medium heat, melt the butter and add olive oil, cook sausages through until nicely browned; stir in onions, minced garlic and cabbage.
• Saute for 5 minutes or until cabbage is crisp tender; stir in drained cooked tortellini, fennel seeds, red pepper flakes and pimentos. Season with salt and lots of freshly ground black pepper to taste.
• Lower the heat to low, add the crème fraiche and reserved pasta cooking liquid; cook just until warmed through.
• Serve with freshly grated Parmesan cheese and crusty Italian bread.

ROASTED SAUSAGES WITH CABBAGE AND SQUASH

Steps:

• Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
• Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
• Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.

ITALIAN SAUSAGE AND ONIONS

Steps:

• Heat the oil in a large heavy skillet. Add the sausages and cook over medium heat until browned on both sides, about 10 minutes.
• Remove sausages from pan onto papertowel.
• In same pan, add onions, salt, and pepper. Cook until golden brown and softened, about 5 minutes.
• Add Italian seasoning, basil, and garlic. Cook 2 or 3 minutes.
• Add the tomato paste, stirring to coat the onions, then add the Marsala, tomatoes, and chili flakes. Stir to combine, scaping the bottom of the pan to loosen all the browned bits. Bring to a simmer.
• Cut the sausages into 1 inch pieces and add to the onion tomato mixture. Stir to combine and simmer until most of the liquid has evaporated and the mixture has thickened, about 30 minutes.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

SOUTHERN FRIED CABBAGE WITH SAUSAGE

Steps:

• Chop/slice the sausage, cabbage, and onion.
• In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
• In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
• Add remaining ingredients, and the sausage.
• Cover the skillet and cook for about 10 minutes.
• Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.

ONION ITALIAN SAUSAGE

Steps:

• In a large skillet, saute onions in butter until lightly browned. Remove from pan; set aside. In the same skillet, lightly brown sausage, turning frequently. Remove; set aside with onions. , Add more butter to skillet if necessary; saute pepper until crisp-tender. Add the onions, sausages, Italian seasonings and soy sauce. Add water to 1-in. depth and simmer until a thermometer inserted in the sausages reads 140° and water is cooked away. Serve on buns.