Friday, October 26, 2012

My Dad's Cabbage & Sausage

Dad's Cabbage & Sausage
I had this practically every week growing up, and I still love it! It only takes a couple of ingredients and you have dinner done! Cooking the rice takes longer than cooking the C&S! And in my household, I still have enough left over for lunch the next day!
1 head of green cabbage
2 packages of smoked sausage (I use Hillshire Farm's Smoked Turkey Sausages)
2 - 3 cups White rice (You can do more, it's about a cup per person, we love our rice)
Optional: Sriracha Sauce, Tapatio, any hot sauce for taste.
1. Heat olive oil in a large skillet over medium-high heat. Meanwhile, cut the cabbage in quarters and cut the heart/core out. Then cut cabbage leaves into bite size portions and put into a large skillet. Wilt cabbage and make sure to stir, otherwise the bottom leaves will burn. Roughly 5 minutes.
2. Cut the sausage up into 1/4" to 1/2" slices. Add to slightly-wilted cabbage. Add salt and pepper for taste. Cover and stir every so often to make sure they don't burn. Cook for 8 to 10 minutes more.
3. Cook rice according to instructions. Serve cabbage & sausge over white rice and enjoy!

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