Thursday, March 1, 2012

Sausage and Cabbage Skillet

It’s been awhile since I’ve shared anything featuring sausage. Strange because boar sausage and venison are always in abundant supply at our house; it’s time to use some up.

There isn't anything like a skillet meal. While going through recipes I am always pulled towards one pot, crock pot, and casseroles recipes. Perhaps it's the ease of cooking or maybe the ease of cleaning but I am always up for trying a skillet recipe.

This one just seemed like something I would make, don't you agree? It even has brown sugar. Cabbage, sausage and brown sugar. Yum!

Sausage and Cabbage Skillet
recipe adapted from Taste of Home, October/November 2005, p. 39

1 pound link sausage, cut into 1/2-inch coins
2 tablespoons butter
1 medium head cabbage, coarsely chopped
1 onion, chopped
24 ounces canned tomato sauce
1/2 cup brown sugar
1 tablespoon paprika
20 ounce bag frozen county style hash browns, thawed and drained

In a Dutch oven, brown the sausage in the butter; remove and set aside. In the same pan, sauté the cabbage and onions in the remaining butter and drippings until the onions are tender.

In a small bowl, combine the tomato sauce, sugar and paprika; pour over the cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Add the potatoes and the reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.

It was so good! In fact, it's so good that from now on I am abandoning the old way I made stuffed cabbage casserole and using this sauce recipe. Oh, and I already have plans to try this recipe again only with hamburger meat in lieu of sausage. The sausage was good but I have bigger things for this recipe to evolve into.

Both Baby Cakes and I score this baby at a 10. You read that right a 10 across the board.

Now this recipes could have been made healthier, less brown sugar comes to mind, but even with all that brown sugar it equals a hearty helping with a fair amount of caloric heft. An 1/8 of the skillet equals 372 calories. Not exactly 'diet' friendly this is one of those times where flavor and health collide.

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