By Denise in da Kitchen on July 29, 2004
Photo by gailanng
Photo by gailanng
"This is a very good and hearty old-fashioned dish that I think came from Taste of Home. It's almost like a stew or even a soup. I have tried it with keilbasa but it wasn't as good. I like to serve it with rye bread."
Serving Size: 1 (300 g)
Servings Per Recipe: 12
"Ah, comfort food! DH scarfed down two platefuls. Served with Beer Bread #73440. Even better next day as leftovers. One big change I made, because we like our cabbage tender-crisp... Cooked sausage and onion as directed, then added potatoes, carrots, and water to cook for the 25 minutes. LASTLY, added the chopped cabbage and cooked another 10 minutes. This was perfect for us. Oh, and I halved it. It made two filling meals for the two of us. Only spice it needs is black pepper. Thanks for such an easy, yummy, nutritious dish. Love one dish meals!"
"Excellent. I added cubed apples & used chipolata sausage. My husband & I really enjoyed it."
"The smoked sausage sounded so good, but I only had uncooked Italian chicken sausage. So I cooked that up with the onion and a little bit of Liquid Smoke. Instead of potatoes (we avoid them because of their glycemic index) I added sliced, unpealed sunchokes (Jerusalem artichokes). I also added a few de-ribbed and chopped collard greens because I didn't have a full head of cabbage, a chopped apple, and a Creole seasoning blend. I don't like overcooked cabbage, so all the veggies went into the pot at the same time. Since there is no grain in this dish, I served it with slices of whole wheat bread. Excellent!"
"I made this just too easily. I feel so cheap. :-) *Recipes Without Photo's Tag*"
"We love this with a hot/spicy smoked sausage ... a little red vinegar on the table for those who like it ... very yummy, very filling, very comforting!"
"This is sooooo good. Loved the smoked sausage. Will make this again soon. Thanks for posting."
"Shredded the cabbage in a food processor, used Italian sausage, browned whole and then sliced, and didn't drain after browning, but otherwise followed the complex directions to a tee. Terrific! Here's how good it was: I canned the leftovers in a pressure canner. The fairly bland ingredients and absence of other spices act like a sausage amplifier -- a simple but great effect. So the choice of sausage is key, and I can appreciate kielbasa not working so well. This simple combination is right up there with classic corned beef and cabbage, but with the advantage of the more complex flavor of sausage. I plan to try with a hot and spicy breakfast sausage, seared to smoking, with most of the fat drained. Imagine pepperoni."
"Great recipe for getting bunches of veggies onto the kid's and DH's plates not to mention my own. This is very, very good and I will make this again. For those of us who enjoy a little more spice, this could be doctored up easily with the addition of a good Cajun spice and/or Tobasco sauce. Six thumbs up in this house. Thanks Denise in da Kitchen for a super recipe. It's definately a keeper!"
"Tried this tonight for supper, and it was GOOD! Thanks!"
"My aunt used to make this dish and I just got a hankering for it! Glad to see it posted here, because I couldn't remember everything that went into the pot! Thanks Denise!"
"I have made this many times,it's great for winter time. Even though the recipe doesn't call for any seasoning, the flavor is great from the sausage and cabbage."