This recipe has a wonderful combination of pork sausage and cabbage. They are a perfect busy weeknight sandwich because it is so quick to make.—Elaine Fenton, Prescott, Arizona
- 1 pound bulk pork sausage
- 7 cups shredded cabbage
- 1 medium onion, chopped
- 1 medium sweet red pepper, thinly sliced
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup sour cream
- Hamburger buns or pita bread
- In a large skillet, brown sausage; drain. Add cabbage, onion, red pepper, water, salt and sugar; mix well. Cover and cook for 20 minutes or until the vegetables are tender, stirring occasionally. Stir in sour cream and heat through. Serve on buns or in pita bread. Yield: 8-12 servings.
Originally published as Pork and Cabbage Sandwiches in Country Woman September/October 1994, p35
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