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!
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.
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.
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.
Brown the sausage in a large skillet.
Remove the sausage with a
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.
b>sausage and fennel seeds in olive oil.
When browned, pour into soup
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.
ver medium-high heat, stir sausage often until lightly browned, 6
Heat oil in a medium frying pan, saute sausage and onion until sausage has browned. Drain.
In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
Add sausage and onion to crockpot.
Simmer on low 3-4 hours, or until heated through.
he first review of this recipe indicates, using multiple pots can
Cook onion, carrots, celery and garlic in oil in Dutch oven over medium heat 5 minutes.
Add cabbage, water and bouillon granules.
Bring to a boil over high heat.
Reduce heat to low. Cover and simmer 30 minutes or until cabbage is tender.
Add sausage, tomatoes with juice and pepper to mixture.
Simmer 10 minutes.
Stir in lemon juice. Makes 6 to 8 servings.
Combine soup and water in a medium sauce pan.
Heat over medium heat.
While soup is heating, cut cabbage rolls into bite size pieces and add to soup.
Stir until cabbage roll mixture is heated through.
Pour into bowls, and top with optional cheese and croutons.
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 a 4-quart Dutch oven, cook the onion and garlic in margarine or butter until tender.
Add the water, potatoes, sausage, beans and bouillon.
Heat to boiling.
Reduce heat; simmer, covered for 15 minutes.
Add the cabbage, tomato paste and vinegar.
Simmer, covered, 10 minutes more.
Makes 6 main-dish servings.
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
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Cook sausage and onion in Dutch oven, stirring occasionally, until sausage is done; drain