POLISH SAUSAGE AND CABBAGE

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Natasha Carmon Platinum Quality Author Platinum Author | 102 Articles Joined: February 28, 2013 United States Cabbage and Polish Sausage By Natasha Carmon | Submitted On October 02, 2013 Recommend Article Article Comments Print Article I learned all I know about cooking from my grandmother. I wouldn't say I'm the best cook, but we aren't starving over here. She could make anything look good and taste good except for liver and onions. Not that it wasn't she couldn't fix it but because liver is just nasty. I don't care what you do to it or how much gravy is on it; it is an item that's hard to cover up the taste. Yuck! I have not once made liver, onions, and gravy. Anyway I am swaying from the subject. My grandmother is genius for putting a meal together out of whatever we had in the refrigerator or the pantry, and I believe it's a trait I learned from her. Here is a cabbage recipe I would like to share that I learned from watching her. I have several ways I prepare cabbage, and it's a very versatile side dish or you can add meat to it to make it an entrée. This recipe is how I fix it for when I want it as a main course. It is best served with hot water cornbread. Ingredients 1 head cabbage 2 Tbsp butter 1 large potato or 2 small ones Half an onion 1 lb package smoked sausage (turkey sausage optional) A sprinkle of red pepper Salt and pepper to taste Take the head of cabbage and cut into quarters. I sometimes remove the outer layer of the cabbage if the edges are turning brown. Remove the hard-core of the cabbage and cut the quartered pieces into smaller pieces. Wash in a colander and add to pot. Add about ¼ cup of water to the pot. You don't want to cover the cabbage in water because cabbage makes its own water. Peel the potato and dice the potato to add to the pot. Dice the onion and add with the cabbage ingredients. Slice up the polish sausage into 1 inch pieces or smaller slices if you have small children and add to pot. Put in 2 heaping Tbsp of butter and salt and pepper the ingredients. Add in a touch of red pepper or more depending on how much heat you like in your food. I usually do a couple of shakes of red pepper to the pot to give it a little quick. Cover and quick for about 30 minutes or until cabbage is tender. I usually serve this with hot buttered cornbread. Article Source: http://EzineArticles.com/expert/Natasha_Carmon/1507931 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 45 times Word count: 408 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Natasha Carmon Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Recent Articles 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani Health Benefits of Sonamasuri Brown and Sonamasuri White Types of Italian Food EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide