Cabbage with Sausage
Yield
1 recipePrep
10 minCook
1 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ⅓ | pounds |
cabbage
|
|
| 1 | x |
salt
|
*
|
| 4 ½ | ounces |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 1 | cube |
beef stock
|
*
|
| 4 | slices |
sausage
thick slices |
*
|
| 2 ⅛ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kg |
cabbage
|
|
| 1 | x |
salt
|
*
|
| 130.1 | ml/g |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 1 | cube |
beef stock
|
*
|
| 4 | slices |
sausage
thick slices |
*
|
| 503 | ml |
water
|
|
Directions
Strip the cabbage from the ribs and wash real good.
Cover with salted water and boil 10 minutes, drain the water and let cool a little and than chop cabbage finely.
Heat crisco and sauté the chopped onion in it, golden brown.
Add the cabbage and the broth cube with the water.
Cover and simmer for 1½ hour, if it is to dry, add a little more water.
Season with salt and pepper;add the sausage slices on top, cover and let simmer 10 minutes more.
Put cabbage on platter, add sausage slices on top and serve with homefries.
