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Old 03-17-2018, 07:15 AM   #1
WonderBird
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Anybody have a good cabbage & sausage recipe? I picked up link and patty sausage +

yesterday and I already had a head of cabbage. Just not sure what to add to them, which sausage to go with it, and what cooking method to make a good dish. Suggestions?
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Old 03-17-2018, 07:46 AM   #2
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Cabbage rolls is the first thing that comes to mind.
I haven't made them for many years, but you could find the basics on line.
The idea is to steam the cabbage enough so that leaves are flexible enough to roll up with filling (which is your case would be sausage based). Arrange the rolls in a casserole dish with some sort of topping (tomato based?) and bake.
You could likely do without the topping.
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Old 03-17-2018, 09:41 AM   #3
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Dh and I just love quartered and steamed cabbage. I use a steam basket and quarter the cabbage and cut out the core. Serve with butter, salt and pepper.

I would cook the sausages separately and enjoy..
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Old 03-17-2018, 09:50 AM   #4
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Re cabbage roll suggestion, a lot of lowcarb versions use cauli rice instead of rice (a common stuffing ingredient). I think sausage would mix well with cauliflower rice.
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Old 03-18-2018, 12:53 AM   #5
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I ended up doing this and it was SO GOOD! I didn't have onions or much else around to add to it so I had to keep it super simple.

6 T butter
1 head of cabbage, thickly shredded
1 lb sausage, crumbled (I went with link sausage cut up in tiny pieces)
Salt & pepper

Preheat oven to 300*. Put a tablespoon of butter in a very large casserole dish and let it melt for a few minutes in the oven while that's preheating. You want all the butter melted, but the rest gets poured over the cabbage.

Put 1/3 of the cabbage in the dish.
Add half the sausage on top.
Then another 1/3 of the cabbage.
Then the rest of sausage.
Then last of the cabbage.

Pour melted butter over this.
Sprinkle with salt & pepper.
Cover with aluminum foil.

Cook for 2 hours; cabbage will be soft and sweet, and top lightly browned. After 2 hours, uncover and check amount of liquid in the bottom. If a lot of liquid in the bottom, leave uncovered for 30 more minutes of cooking. If not, re-cover and finish cooking.

So total cooking time is 2.5 hours, but at least for the first 2 you can go off and do something else before having to check
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Old 03-18-2018, 05:34 AM   #6
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WonderBird, is this your own creation or did you find the recipe somewhere? Does it have a name?
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Old 03-18-2018, 04:20 PM   #7
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I modified something I found somewhere. Theirs had an additional step of adding a layer of parchment paper before the foil. I didn't think that was necessary and it turned out great without it (I was generous with foil so it had a good tight fit). And mine definitely benefited from leaving the foil off the last 30 minutes. I also added a little extra butter than the original called for.
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Old 03-18-2018, 06:04 PM   #8
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Quote:
Originally Posted by WonderBird View Post
I modified something I found somewhere. Theirs had an additional step of adding a layer of parchment paper before the foil. I didn't think that was necessary and it turned out great without it (I was generous with foil so it had a good tight fit). And mine definitely benefited from leaving the foil off the last 30 minutes. I also added a little extra butter than the original called for.
Thanks. It sounds really good and I've never made anything like it, or at least not with sausage.
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Old 03-19-2018, 08:06 AM   #9
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Another good thing about baking cabbage a long while like this was no cabbagey odor wafting through the house.
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Old 03-19-2018, 08:19 AM   #10
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I've cooked an entire head in the instant pot.
Core it, place it on the steamer rack core side down, enough water for the IP (1- 1-1/2 cups) then manual for 6 minutes.
The whole head was tender and perfectly steamed.
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