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Cabbage and Sausage/Mon Petit Chou

Submitted by: mouse on January 29, 2013
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Cabbage and Sausage/Mon Petit Chou

MMmm so good! Just a few ingredients, and time. Can be made in a crock pot or on the stove. One of my favorite comfort foods for cold winter days.

Attribution Link

Difficulty: Easy

Servings: 4

Prep Time: 15 minutes   Cook Time: 2-4 hrs  

Ingredients

1 small head of cabbage
1 – 2 pounds favorite sausage
1/4 cup butter
salt
pepper
optional 1/4 cup beer OR water


5 quart crock pot OR heavy-bottomed pot (ie dutch oven) on low OR 325 degree oven

Directions

Wash the cabbage, cut into quarters and core. Either steam it for 2 minutes or microwave on high for two minutes. Set aside.


Cut up sausages and cook in pan over medium heat until no longer pink/lightly browned. Drain and set aside.

In 5 quart crock pot, or heavy-bottomed pot – if cooked on stove; oven proof pot if cooked in 325 degree oven:

layer ingredients:

scatter pieces of butter on bottom,
layer cabbage,
scatter sausage on top,
pinch of salt and
fresh ground pepper,

add another layer of cabbage,
sausage, bits of butter, pepper,
repeat until all is in the pot.

don’t use too much salt! But lots
of pepper is very tasty.

If adding beer, pour over now.
Or add 1/4cup water.

cover and cook on HIGH in crock-pot for 2 hrs, check
at 2 hr mark, turn to low if browning.

OR

cover and cook on low on back burner on stove
for 4 to 5 hrs (even longer if you like = just check for liquid
and add splash more if dry)

This will cook down to a lovely, aromatic, dish. Watch it doesn’t get too dry but it shouldn’t due to the water content of the cabbage.

Serve with fresh bread and butter! OH so good.

I originally got this recipe from James Barber, a wonderful chef who is no longer with us. My daughter loved this too, so it’s kid-friendly.

Categories: Crock Pot, Kid-Friendly, Main Dish, One Dish Meal

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  1. 8-3
    2:50
    pm

    I made this with a giant cabbage from a friend’s garden. I wonder if that microwaving step is really necessary…I may skip it next time. And yes, there WILL be a next time!
    I used brats, left two whole because I knew my husband needed a chunk of meat, and removed the casing from two and browned the crumbles. I also had a little chorizo and threw in. I think this would be a winner with all chorizo too.
    The 2 hr crockpot time is plenty.
    I love cooked cabbage and wouldn’t have thought of this myself. It is really good. We had it with cornbread. Delicious.

  2. 8-3
    2:59
    pm

    Hi PaulaA, I’m so glad you liked it!

    The original recipe called for the blanching/steaming of the cabbage as it helps tenderize it and removes some of the…. gassiness of the vegetable.

    But of course you don’t have to. I used the microwave as it’s faster for me than blanching but no, it’s not necessary. You just cook it a bit longer.

    Cheers!

  3. 8-11
    2:10
    pm

    Interestingly enough, just saw something about this on one of the cooking channels, from Alton Brown! It seems that this quick cook step reduces the noxious odor (while cooking as well as later) AND improves the color of the cooked cabbage. So maybe there is a good reason to do it?

    (Sorry – I didn’t catch all of what he said on the subject.)

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