late.
Quarter cabbage and remove core. Add cabbage to frying pan
Put potatoes, celery, and onion into a medium to large stock pot -.
Cover with water and cook until vegetables are tender.
Add cabbage, sausage, and beans and continue to cook for approximately 1/2 hour.
Adjust seasonings if needed. Sprinkle with chopped fresh parsley, if using.
Brown sausage with onion, salt and pepper.
Drain all grease. Cut up (sliver) cabbage over sausage and onion.
Steam until cabbage is slightly crunchy (10 minutes).
In separate skillet, scramble 6 eggs in small amount of margarine; salt and pepper. Place scrambled eggs over cabbage, sausage and onions and serve immediately with hot biscuits.
himmers, about 1 minute. Add sausage pieces, cut-side down, and
o 350 degrees.
Cook cabbage, celery and onion in oil
Melt butter in Dutch oven. Add onion, apples and caraway seed. Cook and stir 3 minutes. Add cabbage, beer, sugar, salt and pepper. Add water to cover cabbage.
Heat to boil.
Reduce heat. Simmer, covered, until cabbage is tender, about 20 to 30 minutes. Add sausage. Cook until heated through. Remove sausage to serving platter.
Keep warm.
Drain off cooking liquid. Add melted butter and vinegar.
Toss well. Put cabbage in center of serving platter surrounded with sausage.
Cook cabbage, season and drain. Cook sausage and drain.
Mix cabbage, sausage, Ro-Tel and soup. Serve while hot.
Cut sausage into 3-inch lengths on the diagonal.
In a large, heavy frying pan, heat butter.
Add onions, cabbage, chicken broth and bay leaf.
Bring to a boil and cook 5 minutes.
Add remaining ingredients along with sausage.
Cover and simmer for 15 minutes or until cabbage is tender and sausage is piping hot.
Makes about 4 servings.
Very good!
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain.
Add the cabbage and water.
Cover and cook on low for 10 minutes.
Stir in the carrots and potatoes.
Cover and cook for 25 to 30 minutes or until the vegetables are tender.
Serves 12.
On top of stove -- In a large soup pan crumble and brown sausage - drain.
Add to sausage, soup with water.
Cut up cabbage and add.
Bring to boil, then reduce heat & simmer.
Add \"PickaPeppa\" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.
egins to soften.
Add cabbage and apple and cook, stirring
In a large kettle, brown sausage, beef and onion.
Drain well. Add remaining ingredients except cabbage, and mix well.
Stir in cabbage and simmer 20 to 25 minutes or until cabbage is tender. Serve with French bread and a pot of pinto beans
Shred cabbage & cook 15 minutes in salted water.
Cook sausage & remove from skillet.
In same skillet, cook onion until clear.
Set onion aside & save drippings.
Beat eggs & add to milk.
Layer sausage & onions in casserole.
Repeat layers & pour egg mixture over all.
Top with crumbs & drizzle with 2-3 tablespoons sausage drippings.
Cover & cook at 350F for 45 minutes.
Brown sausage; remove from skillet.
Pour off all but 2 tablespoons fat.
Fry onion and green pepper in fat until tender. Add cabbage and cook until limp.
Return sausage to skillet and add rice.
Heat, covered, for 10 to 12 minutes, stirring occasionally. Serves 8.
Cook sausage.
Put cabbage, soup and mustard on top.
Cook slowly for 20 minutes.
May have to add 2 to 3 tablespoons water. A bit more mustard may be added.
Heat olive oil in a large soup pot.
Add onions and saute for 1-2 minutes or until slightly transparent.
Add garlic, cabbage, beans, tomatoes, smoked sausage, broth, water, and pepper.
Heat on medium-high heat until mixture comes to a boil.
Reduce heat and simmer for about 30 minutes or until vegetables are tender.
In a skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with the oregano, brown sugar, salt (if desired) and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until potatoes and cabbage are tender. Serve in bowls. Makes 8 servings.
Brown the sausage or ground beef in a small amount of olive oil.
Add the onion, carrots, celery and garlic and saute until starting to soften.
Add the tomatoes to a blender and blend until smooth.
Add tomatoes, broth, and cabbage to soup.
Cook 15 minutes, then add the rice.
Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
Taste and add salt and pepper if needed.
If soup is too thick, add more broth.
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain.
Add the cabbage and water.
Cover and cook on low for 10 minutes.
Stir in carrots and potatoes.
Cover and cook for 25 to 30 minutes or until vegetables are tender.
Transfer to a plate. Add sausage and cook, breaking it into