Cabbage and Sausage

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

2 ( 1-lb.) pkg. hickory-smoked sausage (such as Conecuh Original), sliced crosswise into 1 ½-in.-thick pieces

1 small (2 ½ lb.) head green cabbage, cored and chopped into 1-in. pieces (about 11 cups)

1 l arge (13 oz.) yellow onion, sliced (3 cups)

4 large (2 ½ oz. each) celery stalks, sliced (2 cups)

1 ( 8-oz.) bag sweet mini peppers, sliced (2 ½ cups)

5 large garlic cloves, thinly sliced (2 Tbsp.)

4 cups chicken stock

2 ( 14 ½-oz.) cans fire roasted diced tomatoes, undrained

1 Tbsp. plus 2 ½ tsp. Creole seasoning (such as Tony Chachere’s)

1 Tbsp. chopped fresh thyme

1 large fresh bay leaf

¼ cup chopped fresh flat-leaf parsley

Hot cooked white long-grain rice, to serve

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer