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.
Yum! 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 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 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.