Cut sausage in thin slices (1-inch or less) and brown in a large pot.
Add water, tomatoes, tomato sauce, garlic and onion. Core and quarter cabbage.
Add it to pot.
Cover and cook on medium-high until cabbage is well cooked (30 to 40 minutes).
Stir occasionally.
Slice cornbread in large pieces.
Lay open faced on plate and spoon sausage and cabbage on top.
Fry chopped onions in a large skillet.
Add sausage and cabbage.
Add water and vinegar and cook about 1 hour.
Add rest of cabbage and cook about 1/2 hour.
Add sugar and remove lid to brown.
Serve with boiled potatoes.
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Cook sausage and onion in pan til brown, do not drain.
Meanwhile, cover w/water and boil cabbage leaves til soft, 4-5 minutes.
Cut up and add cabbage to sausage/onion mix and saute to let cabbage soak up everything.
Stir frequently. Add Lawry's, salt and pepper to taste.
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
Heat oil in large skillet.
Saute onion and garlic for 5 minutes.
Add sausage and brown both sides.
Remove sausage and keep warm.
Add cabbage and seasonings; cook over medium heat, stirring occasionally, until cabbage is soft.
Return sausage to skillet.
Cover and cook 10 minutes.
Add sour cream and heat through.
Serve immediately.
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.
oils, salt WELL, and put all the cabbage inches It will look
Cook sausage and onion in Dutch oven, stirring occasionally, until sausage is done; drain
Stir chicken broth and mustard in deep 12-inch skillet. Add sweet potatoes and onions. Reduce heat to medium. Cover and cook about 5 minutes until potatoes are tender, stirring occasionally. Add smoked sausage and cabbage. Cover and cook 15 minutes longer, stirring once or twice until potatoes are tender and cabbage is crisp-tender. Stir in apples. Cover and simmer 3 minutes until apple is crisp-tender.
lectric pressure cooker and select Saute function. Cook and stir sausage and onion until
Cook sausage and onion in Dutch oven, stirring occasionally until sausage is done.
Drain.
Stir in sugar, salt, cabbage and tomatoes.
Break up tomatoes.
Heat to boiling.
Reduce heat. Cover and simmer 10 minutes.
Heat oven to 400\u00b0.
Slice
onions
and
arrange
on
bottom
of Dutch oven. Slice potatoes and layer on onions and cover with water.\tSalt and pepper
to\ttaste.\tCover
and
place on coals until water begins to simmer.\tCut cabbage into wedges.
When the water is simmering add the cabbage wedges and sausage and return to the heat.\tSimmer until the potatoes are tender and the cabbage is wilted.
Slice sausage and lightly brown in skillet.
Remove sausage and add onion and cabbage and cook for approximately 5 minutes. Return sausage to skillet.
Sprinkle sugar, salt and pepper over mixture; toss and coat.
Then add vinegar, water and cornstarch mixture and simmer 20 to 30 minutes in a loosely covered skillet.
Preheat oven to 350\u00b0F.
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.
In a 4 - 6 quart slow cooker combine the sausage, onion, cabbage, potato, carrot, garlic, broth, thyme, bay leaf, vinegar and salt and pepper.
Cover and cook on high for 4 to 6 hours or on low for 5 to 7 hours, until vegetables are tender.
Discard the bay leave.
Taste and adjust seasonings, adding more salt, pepper and/or vinegar as necessary.
Slice potatoes into 1/4-inch width.
Mix salt and boiling water and bring to a boil.
Add 1/8 leaf slices of cabbage. Cook, covered, for approximately 25 minutes, until potatoes are done.
Add sour cream and sausage and cook 10 to 15 minutes further.
Serve.
Chop onion and cabbage.
Cook in skillet with water until almost tender.
Cut up smoked sausage and add salt, pepper and paprika.
Cook until cabbage is tender.
Serve with cornbread.
Slice sausage, potatoes, cabbage and onions into medium size chunks and combine in a large saucepan.
Stir in chicken broth, then add water until the meat and vegetables are covered with liquid.
Add salt and pepper and let simmer for 45 minutes or until potatoes are cooked.
Correct seasoning and serve.