Smoked Sausage & Fried Cabbage
photo by Chef shapeweaver
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 -5 slices bacon
- 1 head green cabbage, cut into wedges
- 2 tablespoons butter
- 1⁄4 cup water
- 1 (1 lb) package smoked sausage, cut into 1-inch pcs
- salt & pepper
directions
- In a large frying pan, fry bacon until crisp. Remove bacon and drain.
- Add cabbage, butter and water to bacon grease and cook until tender. (Stir occasionally to coat all of the cabbage with bacon grease).
- Stop cooking when the cabbage is still a bit crunchy. Add salt and pepper to taste maybe a little more butter, not much.
- Slice sausage and lay on top of cabbage. Continue to cook a little longer to warm the sausage.
- Crumble bacon over all. Yummmy -- Great with black eyed-peas and cornbread.
Reviews
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This looked, smelled and tasted Delicious. Even the Picky Kids ate it! I Started with Bacon, Smoked Sausage and Sweet Vidalia Onions, then Added Minced Garlic, then the Green Cabbage. I also added Onion and Garlic Powder to kick the taste up just a bit more. <br/>Prep and Cooking was less than 20 Minutes with a Wok.
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First, I must say that I'm pleased to be the first one to rate this recipe.Second,I made this on 12/11/07,and I'm sorry I waited till now to rate this very good recipe.Since there was just my SO and myself,I just made half of the recipe.Next time I make this(and there will be a next time :)),I won't be adding the butter it made it a bit too greasy for us.Thank for posting,and "Keep Smiling :)"
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Made this for dinner tonight and it was a hit with two very big, hungry men! My spouse siad that it was really amazing that something so simple had so much flavor! Served this with a big ole batch of cornbread (don't you know), and there was a lot of lip smacking going on! Both said that this was a keeper. It truly was so easy to put together, inexpensive, and ...............pure ole comfort food yal'll. Can't go wrong with this one. I did add some more red pepper flakes (hey, we are in DFW) and a lot of garlic and extra onions. Instead of the water, I used beef stock. This one will be kept and repeated and most of all.....enjoyed. Thanks so much for this recipe!!!!
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RECIPE SUBMITTED BY
True Texas
Alvarado, Texas