date: 2020-11-16T22:52:36.714Z image: https://img-global.cpcdn.com/recipes/411c72c3d658ad2b/751x532cq70/cabbage-sausage-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/411c72c3d658ad2b/751x532cq70/cabbage-sausage-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/411c72c3d658ad2b/751x532cq70/cabbage-sausage-recipe-main-photo.jpg author: Amy Holland ratingvalue: 4.3 reviewcount: 41444 recipeingredient: - "1 head cabbage" - "1 onion" - "1 red bell pepper" - "1 tbs minced garlic" - "1 lb sausage" - "1 package bacon" - "1 can mild rotel" - "4 chicken bullion cubes" - "1/4 cup water" - " To taste Optional Seasoning" - "1 tsp Tonys Spice and Herbs" - "1 tbs Goya Sazonador Total" - " Himalayan Salt" recipeinstructions: - "Chop bacon in about 1½ inch pieces. I cut straight through the package which makes it easier to handle. Cook bacon in Texas Skillet. (Or large pot) Remove bacon and set aside. Drain off bacon Grease from the skillet and save, leaving a little in the skillet." - "Chop sausage and add to skillet. Brown completely using med-high heat." - "Dice onion and bell pepper. On medium heat - When sausage is done add onion and bell pepper to the skillet, add a little additional bacon Grease if necessary. Toss in garlic at the end once onions and peppers are done, careful not to burn garlic." - "Add rotel, bullion cubes, water and Seasonings to the skillet. Crumble bacon and add to skillet. DO NOT ADD SALT YET. Wash and Chop cabbage into 1 inch pieces. Add to the skillet. I sometimes add a little more bacon Grease optional. You may need to let it wilt a bit before adding remaining cabbage. Mix to coat cabbage with the liquid in the skillet. Add salt to the cabbage if necessary to help draw out the moisture. Careful not to over salt. The other seasonings and bullion are already salty." - "Once all of your cabbage is in the skillet lower heat to low or med-low cover and simmer until your cabbage is of desired tenderness. I like mine wilted but still a little firm - about 20 Mins." categories: - Recipe tags: - cabbage - - sausage katakunci: cabbage sausage nutrition: 145 calories recipecuisine: American preptime: "PT20M" cooktime: "PT55M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, cabbage & sausage. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious. Cabbage & Sausage is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cabbage & Sausage is something which I have loved my entire life. Cabbage - Get Outta My Brain. UK tour on sale + new album out now on ltd edition paint splattered heavyweight vinyl/CD + a special signed bundle including art print. Need a small business loan to get the working capital you need? Cabbage is any of the various plants of the Capitata Group of the species Brassica oleracea of the mustard family Brassicaceae (or Cruciferae), as well as the leafy head of these plants, which are popular food items. cabbage [kæbɪdʒ]Существительное. cabbage / cabbages. To get started with this recipe, we have to first prepare a few components. You can cook cabbage & sausage using 13 ingredients and 5 steps. Here is how you can achieve it. ##### The ingredients needed to make Cabbage & Sausage: 1. Prepare 1 head cabbage 1. Get 1 onion 1. Get 1 red bell pepper 1. Prepare 1 tbs minced garlic 1. Prepare 1 lb sausage 1. Take 1 package bacon 1. Take 1 can mild rotel 1. Prepare 4 chicken bullion cubes 1. Take 1/4 cup water 1. Get To taste Optional Seasoning 1. Take 1 tsp Tony's Spice and Herbs 1. Take 1 tbs Goya - Sazonador Total 1. Prepare Himalayan Salt Get new ideas for how to cook cabbage! Cabbages are large, round, leafy members of the brassica family. There are many varieties of cabbage and they're harvested at different times throughout the year. Cabbage is a leafy vegetable, which is rich in antioxidants, vitamins. ##### Steps to make Cabbage & Sausage: 1. Chop bacon in about 1½ inch pieces. I cut straight through the package which makes it easier to handle. Cook bacon in Texas Skillet. (Or large pot) Remove bacon and set aside. Drain off bacon Grease from the skillet and save, leaving a little in the skillet. 1. Chop sausage and add to skillet. Brown completely using med-high heat. 1. Dice onion and bell pepper. On medium heat - When sausage is done add onion and bell pepper to the skillet, add a little additional bacon Grease if necessary. Toss in garlic at the end once onions and peppers are done, careful not to burn garlic. 1. Add rotel, bullion cubes, water and Seasonings to the skillet. Crumble bacon and add to skillet. DO NOT ADD SALT YET. Wash and Chop cabbage into 1 inch pieces. Add to the skillet. I sometimes add a little more bacon Grease optional. You may need to let it wilt a bit before adding remaining cabbage. Mix to coat cabbage with the liquid in the skillet. Add salt to the cabbage if necessary to help draw out the moisture. Careful not to over salt. The other seasonings and bullion are already salty. 1. Once all of your cabbage is in the skillet lower heat to low or med-low cover and simmer until your cabbage is of desired tenderness. I like mine wilted but still a little firm - about 20 Mins. There are many varieties of cabbage and they're harvested at different times throughout the year. Cabbage is a leafy vegetable, which is rich in antioxidants, vitamins. Cabbage is remarkably flexible: sharp and crunchy when sliced raw in salads and slaws, soft and yielding when braised over low heat. Cabbage is often overlooked as an ingredient. But, there are many types of cabbage out there. So that is going to wrap this up for this special food cabbage & sausage recipe. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!