HUNGRY FOR ITALIAN SAUSAGE AND CABBAGE
This is an Italian twist on the ever popular Hungarian dish using cabbage and noodles. This is a delicious one dish meal bursting with flavor. Created for RSC #14.
Provided by PaulaG
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 579, Fat 37, SaturatedFat 17.2, Cholesterol 110.7, Sodium 1195.5, Carbohydrate 39.9, Fiber 3.4, Sugar 3.3, Protein 23.1
ITALIAN SAUSAGES WITH CABBAGE AND ONION
Make and share this Italian Sausages With Cabbage and Onion recipe from Food.com.
Provided by Andtototoo
Categories European
Time 1h2m
Yield 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489.1, Fat 36, SaturatedFat 10.2, Cholesterol 51.8, Sodium 1609.8, Carbohydrate 22.9, Fiber 6.6, Sugar 11.6, Protein 21.5
ITALIAN SAUSAGE AND CABBAGE
I found this buried in my recipe collection. I have never made it but I will. Sounds like an interesting flavor combination.
Provided by Lorac
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
ITALIAN CABBAGE CASSEROLE
"If your gang likes stuffed cabbage, they'll love this filling, beefy recipe. And you'll love that it has all the flavor-but with a lot less work than stuffed cabbage!" Debra Sanders - Brevard, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside., In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through., Serve immediately or before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 223 calories, Fat 7g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 438mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
ITALIAN SAUSAGE AND CABBAGE SOUP WITH WHITE BEANS
This recipe is my version of an Italian Salsiccia Minestra, or sausage soup. You can add or subtract ingredients according to what you have on hand. If you use linguica, kidney beans, and kale, it becomes Portugeuse Kale Soup. Buon mangiare!
Provided by bakedapple42
Categories One Dish Meal
Time 55m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.7, Fat 12.5, SaturatedFat 3.8, Cholesterol 25.5, Sodium 609.8, Carbohydrate 49.2, Fiber 8.6, Sugar 5.1, Protein 27.8
SAUSAGE AND CABBAGE
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients - sausage, cabbage, butter and pepper - but after two and a half hours in the oven, it emerges mysterious and succulent.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 3h
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 1129 milligrams, Sugar 2 grams, TransFat 0 grams
POLISH SAUSAGE AND CABBAGE
Make and share this Polish Sausage and Cabbage recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced cabbage in crockpot.
- Toss with diced potato, salt and caraway seed.
- Add sliced onion and Polish sausage.
- Pour chicken broth over all; stir lightly.
- Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).
Nutrition Facts : Calories 102.3, Fat 0.8, SaturatedFat 0.2, Sodium 933.2, Carbohydrate 19.9, Fiber 4.8, Sugar 6, Protein 5.2
ITALIAN CABBAGE CASSEROLE
Tasty pork and cabbage one dish meal! My husband loves it. It's in our meal rotation once or twice a month, even in the summer; it's that good!
Provided by C Chapa
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 23.8 g, Cholesterol 34.7 mg, Fat 16.9 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 5.8 g, Sodium 1181.1 mg, Sugar 11.7 g
ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS
Love this recipe! Very easy to make and the sausage flavor is a great twist.
Provided by Liz Dalton 'Lizzie'
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g
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- In a 5- to 6-quart pan over medium-high heat, combine butter and oil. Add sausages and break apart with a spoon; stir often until lightly browned, about 5 minutes. Add cabbage, broth, and parsley, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender to bite, about 30 minutes.
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