- 2 pounds Johnsonville® Fully Cooked Smoked Sausage Rope, halved and cut into 3/4-inch slices
- 1 large onion, cut into eighths
- 1 medium head cabbage, chopped
- 1/2 cup water
- 1 pound carrots, cut into 1/2-inch slices
- 5 medium potatoes, peeled and cut into 3/4-inch cubes
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.
Reviews forCabbage Sausage Supper
"easy to make and very tasty. I used garlic mennonite sausage that I cooked mostly through and like another reviewer added a bit of garlic to the veggies along with a sprinkle or two of paprika, salt and pepper."
"I REALLY liked this dish! I did not add anything. Used Eckrich sausage and red skin potatoes with the skins on. Had great flavor without any added seasonings, sodium or processed ingredients (except the sausage!). I cooked mine for about an hour to reach the desired doneness of the vegetables. Wonderful entr?e!"
"I used hot Italian sausage instead of smoked sausage, and added garlic and tarragon. It is delicious."
"This was very bland...needed caraway or something to kick it up several notches."
"This was very good and simple. I did not have potatoes so I added a can of pinto beans. I did halved the recipe because it was a new recipe and there were no left overs. I did have to add additional water."
"Super yummy and easy. I did not have any trouble getting the veggies to cook with the 1/2 cup water, but I did chop all the vegetables small. (sliced carrots and potatoes with the food processor and diced the onions) I replaced 2 of the potatoes with sweet potatoes only because I like the mix of sweet and regular potatoes. I also cooked on the stovetop with some butter to cook the onions and cabbage first. I cooked the sausage in a different frying pan while cooking the veggies. I added the water and covered the veggies and they were done in just about the 20-25 min."
"I'm cooking this dish right now & it smells delicious! I don't have a Dutch oven so am using my large stainless steel soup pot. I substituted the smoked pork sausage the recipe calls for with Marc Angelo brand's Sweet Italian turkey Sausage as it's gluten/dairy & soy-free which are things I cannot have. turkey being so much leaner than pork allowed me to eliminate the draining step & neither did I need any cooking oil, just tending so it didn't burn. I have to wonder though how can all the cabbage, potatoes & carrots this recipe calls for be fully cooked when using only the 1/2 C of water this recipe states to use so I added another full cup (so 1 1/2 C of water in total) as the cabbage wasn't anywhere near cooked at the end of the first 10 minutes specified in the recipe. I guess we'll just have to see if it's all cooked using the extra cup of water by the end of the final 25-30 minutes or if I'll have to let it go longer? My mouth is watering from the wonderful aroma though so fingers crossed it all works out in the end, eh?!(:-)Caveat: As I suspected, the veggies weren't anywhere NEAR fully cooked by the end of either of the times the recipe called for plus it was quite clear to me that full cup of water I added to the 1/2 C the recipe called for was indeed sorely needed for all those veggies. And I did have to let it continue cooking at least another 30 minutes after the 25-30 the recipe allotted for before it was all done. WELL-worth the wait though! Sadly hubby felt he had to drown his portion in sea salt & fresh ground pepper being as there's no seasonings beyond what's already contained within the sausage but me, not so much, only a little with a dash of butter to top it off. When all's said & done, we found this dish quite YUMMY:-)))"