Saute the sausage in a skillet over medium
arge skillet.
Remove the sausage with a slotted spoon and
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!
Chop/slice the sausage, cabbage, and onion.
In a
nion, cabbage, thyme, oil, and salt and pepper. Add the sausage and
Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
Boil first 6 ingredients until onion and celery are tender.
Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.
ot, in boiling water, separate cabbage leaves.
Once all possible
Pour chopped cabbage into baking dish.
Pour in water and drizzle with cooking oil.
Sprinkle sugar and salt and pepper to taste over cabbage.
Place sausage pieces on top of cabbage. Cover and bake at 400\u00b0 for 30 to 40 minutes or until cabbage is tender.
otal weight.
Slice the sausage length ways and then cut
Grease a 9 x 13-inch casserole dish.
Layer sliced potatoes and chopped onion.
Shred cabbage and put on top.
Mix cream of celery soup with 1 can of water and pour on top of cabbage.
Cut sausage in chunks and arrange on top.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Cut cabbage in serving pieces; place in casserole dish.
Cover bottom of dish with water.
Cut sausage into 2-inch pieces and place on top of cabbage.
Cook until cabbage is tender, approximately 30 minutes at 350\u00b0.
Heat oil in large pot over medium heat. Add sausage and cook through, breaking into crumbles.
Remove sausage, drain pan. Add broth and bring to a simmer.
Add onion, celery, carrot, tomato, beans, and cabbage. Simmer 30-45 minutes or until all are tender.
Return sausage to pot. Add herbs, pepper, and little salt to taste. Serve.
Cut sausage into 3-inch lenghths on the diagonal.
In large, heavy, frying pan, heat butter. Add the onions, cabbage, chicken broth and bay leaf. Bring to a boil and cook 5 minutes.
Add the remaining ingredients, along with the sausage.
Serve portions of the cabbage topped with pieces of sausages.
In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
Add remaining ingredients EXCEPT rice and bring to a boil.
Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.
Brown meat.
Crumble sausage into a 1 3/4-quart casserole dish; add onion.
Cook, covered, on 100% power for 5 to 6 minutes or until no pink remains, stirring once.
Drain.
Stir in remaining ingredients.
Cover; cook on high for 7 to 9 minutes or until cabbage is tender.
Stir before serving.
In a large skillet, melt margarine over medium high heat. Add onions, sausage and red pepper.
Saute 4-5 minutes or until tender crisp.
Stir in cabbage, sugar, dill, vinegar, salt and pepper until blended.
Cook 5 minutes stirring constantly.
Add egg noodles; toss to coat.
Makes about 5 cups.
Pat out 8 flat sausages.
Brown until almost done.
Remove from skillet and add next 3 ingredients to fat.
Season with salt and pepper.
Alternate layers of cabbage and apples in a 3-quart casserole.
Season each layer with salt, pepper and nutmeg. Arrange sausage patties on top and pour vinegar mixture over meat. Cover and bake about 45 minutes in oven at 375\u00b0.
Brown sausage in a Dutch oven.
Remove and drain on paper towels.
Drain off drippings, reserving 1 tablespoon in Dutch oven.
Saute onions in reserved drippings 3 to 5 minutes.
Add sausage, cabbage, carrots, potatoes and water.
Cover and cook on low heat for 20 minutes or until vegetables are tender.
Brown sausage in a Dutch oven; remove and drain on paper towels.
Drain off drippings, reserving 1 tablespoon in Dutch oven.
Saute onion in reserved drippings, 3 to 5 minutes; add sausage, cabbage and water.
Cover and cook over low heat 10 minutes.
Stir in carrots and potatoes; cover and cook an additional 20 minutes or until they are tender.
Serves 8.
stir fry cabbage, carrots, onions in water and bouillion till crunchy tender.
add the remaining ingredients and stir gently.
season to taste with the salt& pepper.