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Diana came home from work hungry a couple days ago and I hadn't a clue of what I was going to fix for dinner. I looked in the fridge and saw smoked sausage and a half head of cabbage that I'd used for boiled dinner last week and just started throwing things together. Using the cider was just a last spur-of-the-minute decision and boy am I glad that I thought of it. It was what made the whole dish. I'm thinking that the next time I make this I may even add some apple slices to it.I served it with buttered slices of dark rye bread.JohnCider Sausage and Cabbage1 12-16 oz pkg smoked sausage, (2 large links), diagonally sliced 1/4 inch thick 2 Tbs bacon grease1 large onion, cut in half, then sliced in 1/4 inch strips1 cup apple cider1 cup water1 very small or half a medium green cabbage, sliced in long 1/4 inch wide strips1 Tbs garlic powder1 tsp Old Bay seasoning1 tsp celery salt1/2 tsp coarse ground black pepperOver medium heat, melt bacon grease in a large skillet w/cover and brown the sausage and onion until the onion is almost caramelized. Deglaze the pan with the cider and water. Bring up to a low boil and add the cabbage and seasonings. Cook 5 minutes, stirring to move uncooked cabbage into the liquid. Reduce heat to a simmer, cover and cook 15-20 minutes or until cabbage is on the tender side of crisp/tender, stirring occasionally.
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