Italian Sausage And Cabbage Recipes

Steps:

• Preheat oven to 350°F.
• Place sausages in the bottom of a Dutch oven or casserole with a cover.
• Place cabbage over sausage and add water.
• Dot cabbage with butter, cover and bake for 1 hour and 15 minutes.

Steps:

• In a large mixing bowl put the onions, cabbage and garlic. Set aside.
• In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat.
• Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned.
• Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water.
• Mix well for 2-3 minutes.
• Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water.
• When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.

Steps:

• Heat oil and garlic in a large sauté pan over medium heat.
• Add crumbled sausage, and sauté until meat is cooked.
• Add cooked cabbage pieces and salt and pepper to taste, and sauté for an additional 2 minutes.
• Stir in Marinara Sauce, and cook for 5 minutes, until flavors have blended.
• Meanwhile, cook penne in a large, deep pot in rapidly boiling salted water until al dente.
• Drain pasta, and return it to the pot with 1/2 cup of sauce.
• Stir for one minute over high heat, then place sauced pasta on serving platter and pour remaining sauce on top.
• Sprinkle top with Parmesan cheese and serve.

Steps:

• Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
• Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
• Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
• Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

Steps:

• 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.

Steps:

• Cook the tortellini as per package directions, drain reserving 3 tablespoons cooking liquid.
• Place the sausages in boiling water and cook until firm, remove and cool until cool enough to handle. Thinly slice the sausage.
• Over medium heat, melt the butter and add olive oil, cook sausages through until nicely browned; stir in onions, minced garlic and cabbage.
• Saute for 5 minutes or until cabbage is crisp tender; stir in drained cooked tortellini, fennel seeds, red pepper flakes and pimentos. Season with salt and lots of freshly ground black pepper to taste.
• Lower the heat to low, add the crème fraiche and reserved pasta cooking liquid; cook just until warmed through.
• Serve with freshly grated Parmesan cheese and crusty Italian bread.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
• Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
• While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
• Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
• Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

Steps:

• Cook and stir bacon in a Dutch oven over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel lined plate and drain grease from Dutch oven.
• Cook and stir Italian sausage in Dutch oven until browned and crumbly, 5 to 10 minutes. Pour beef broth into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir celery, onion, carrot, Italian seasoning, coriander, garlic, black pepper, and sea salt into beef broth mixture; bring to a simmer and cook until vegetables are tender and liquid is reduced, 15 to 20 minutes. Stir cabbage, apple, and cooked bacon into vegetable mixture; cook until cabbage and apples are tender and desired consistency is reached, 30 to 45 minutes.