This recipe for Smothered Cabbage with Smoked Sausage was something I was pointed towards a few years ago when I was inundated with a bountiful cabbage harvest, I didn’t invent, but we sure do love it. Plus cabbage and sausage makes a quick weeknight meal everyone in our house will happily eat. I love those kinds of meals, don’t you?
Eating from the Garden
I love this time of year, the garden is pumping out the last of its goodness up here in Alaska, the trees are a glorious gold, and there is fresh snow on the mountains that won’t be melting anytime soon. We’ve just got a real good hard frost that finally took down just about everything left standing in the garden, like the peas and the last few pumpkins which had survived early lighter frosts. We’ve got a lot of cabbages, potatoes, and kale coming in soon, maybe even tonight, we’ll see how motivated we are after school lets out. Eating out of the garden is kind of an adventure game too, what can I make with potatoes today, except sub in carrots or cabbage or kale on any given day.
1 1/2poundssliced smoked sausagelike Hillshire Farms, I used a similar style locally made sausage
1/4cupwatermay need more
1tspchile powderuse cayenne or chipotle if you like a lot of heat I use ancho for great flavor and mild heat** use more or less to taste
salt to taste
pepper to taste
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heat the oil in a dutch oven
cook the onions for about 3-5 minutes
increase the heat to medium high, add the sausage and let it brown up
add the garlic and cook for 30 seconds
then add half the chopped cabbage, 2 TBSP of water, the paprika and the chile powder
stir to loosen any brown crispy bits
then reduce the heat to medium, cover and cook 5 minutes
meanwhile crush the fennel seeds and the celery seeds and stir them in to the cabbage
after 5 minutes add the rest of the cabbage and the rest of the water
cover and cook about 10 minutes stirring occasionally, if you notice it's getting dry add another 2 TBSP of water, in theory the cabbage should be releasing it's own water and won't need any extra but sometimes it does and sometimes it doesn't
after cooking for 10 minutes, taste for salt and pepper, add as needed and serve while hot
Smothered Cabbage is done when it’s cooked to your liking so if you like it crisp-tender you may only want to cook it for 5 minutes after adding the last cabbage–but if you prefer it really softened and well done you may want to increase the final cook time to 15 minutes.