I like to chop up cabbage and have any kind of sausage, bulk or link and put them in the crockpot; and add some spices, and a little sugar and about a cup of water and turn on high for about an hour, then turn on low. I cook this until the cabbage is tender, Stir occasionally.
Sausage is nothing but fat and fillers, cabbage needs 20 minutes, half an hour to become tender. Your dish is what? No nutritional value, just traditional "taste". Everything about taste? - NOT!!!
Sorry to rain on your parade, could not help it. Vegetables should be cooked minimum time, sausage, well, if you are completely out of meat... add just a little of it and not very often.
Except for the sausage. I like the flavor of the sausage, just not the sausage itself. I'm weird that way. So I'd be picking the sausage out of the dish. But the cabbage I totally love.
And, whether it takes most of the nutrients out or not, I love cabbage boiled til tender, then fried in just a little oil til it's a mushy mess of wonderful taste!
I tried a limeric inspired on your excellent recipe :
Buy good sausage someday at the mart
Carrots and cabbage for a hotpot start
cook them real slow
over warm fire glow
At night under cover, celebrate with fart
That made me smile. ...and no it's wasn't gas.
A delightful meal indeed. Maybe you should write a hub on it!
I love that combination, too. I love to make cabbage rolls and serve them up with breakfast sausage. Soooo delicious. I will certainly try the crockpot version with some hot links... thanks for the grand idea!
I love white cabbage stewed with a very meaty sausage, onion, tomato, apples and spices.
I don't love food fascists.
That cracked me up.
I find myself in full agreement with you on this.
Sounds like a wonderful autumn dish!
And I hear food fascists make good sausage - maybe a little bland but then again, nothing a little sage couldn't cure...
Bubble and squeak would be great with sausages
http://hubpages.com/hub/Easy-Bubble-and-Squeak-Recipe (not my hub, by the way!)
Do you know, that's one thing I've never made!
Sausage was the enemy when I spent a few days in Lisbon with my daughters in February. It snuck into a bowl of bean stew that the waiter swore was vegan (elder daughter is a very committed vegan)...
You've got to watch those continental sausages. They get everywhere!
Anyway for folks who aren't vegetarian or vegan and who like meat and stuff, Spanish sausage (chorizo) is lovely in a stew of chopped beef. Just gives it that little extra 'kick'.
Chorizo is normally just too spicy for me, though I'm a bit worried because just lately I have been developing a taste for it.
Must be my age or something!
I love chorizo, and love it stuffing. Loads of chorizo and celery in the stuffing and everyone says an extra blessing because they think they're on their way to heaven...
Chori Pollo is good too, with the kick of the sausage and the chicken together topped with a little queso and pico... mmmm...
Haven't tried chicken sausage (which I suppose chori pollo is) queso = cheese - oh talking of cheese I love the soft cheese (the cheap version of Philadelphia) sold in Consum - pico? Not sure what that is. Something hot as in spicy hot? At my age we need to take these new foods slowly. And there's me dreaming about a nice sausage roll or mutton pie with baked beans, not all this foreign stuff.
When I lived in Nottingham before moving to Wild Wales, I went to a cooking demo at a Sainsburys. They made a dish which consisted of firm white fish (cod, hake, or similar) baked with onions, cherry tomatoes, olives and slices of chorizo. I was sceptical, but it turned out delicious.
Sigh, you can see I'm stuck trying to finish a translation by morning, so staying up all night and diverting into here when the German becomes incomprehensible due to tiredness!
You are up late! It almost 5am here, and I'm not doing translations or anything useful at all, come to that. I guess I just like the night hours!
We've already had a power cut that blew the main light bulb in this room when the power came back on.
Typical! Continentals can't do anything right - except for maybe making chorizos and nice fish dishes.
Copyright © 2019 HubPages Inc. and respective owners. Other product and company names shown may be trademarks of their respective owners. HubPages® is a registered Service Mark of HubPages, Inc. HubPages and Hubbers (authors) may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others.
HubPages Inc, a part of Maven Inc.
|HubPages Device ID||This is used to identify particular browsers or devices when the access the service, and is used for security reasons.|
|Login||This is necessary to sign in to the HubPages Service.|
|HubPages Traffic Pixel||This is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.|
|Remarketing Pixels||We may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.|
|Conversion Tracking Pixels||We may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.|