Y’all, I grew up with this dish on an almost weekly basis in the summer. That’s because we always had potatoes, cabbage and onions out the you know what. Now mom didn’t always make it with the sausage. Most of the time, it was only a side dish to go along with fried pork chops or maybe a roasted chicken. But when it was to be the whole meal, she threw in the sausage as well. Now don’t worry if y’all think you cooked to much. It is better the second day as well. I know you’re gonna love this easy, easy recipe.
Enjoy Y’all!!!!!
Ingredients
- 1 medium onion, chopped
- 1 clove garlic, crushed (optional)
- 1 cup water
- 4 tablespoons butter or margarine
- 1 ring smoked sausage, sliced
- 4 large Idaho potatoes, peeled and diced
- 1 large cabbage, washed, cored, and coarsely shredded
- 1-2 teaspoons black pepper
- 1 teaspoon seasoned salt
Preparation Instructions
Sauté the sausage till browned well, remove from pan and add onion and garlic in 2 tablespoons of the margarine or butter until tender. Add water. Layer cabbage, sausage, and potatoes and balance of butter and margarine in the pan. Season with pepper and seasoned salt.
Cover and simmer on low heat until cabbage is desired doneness, stirring occasionally. This should only cook about 20 minutes or the time it takes to make the potatoes tender.
I CUT THE CABBAGE IN WEDGES, ADD POTATOES AND CARROTS AND LASTLY POLISH SAUSAFE. COOK UNTIL CABBAGE, POTATOES AND CARROTS ARE TENDER. i SMOTHER THE CABBAGE WEDGE WITH BUTTER ON MY PLATE. YUM YUM YUMMY. HAD THIS EVER SICE I WAS A KID.
Joel. That sounds like something i need to try. Thank you for the idea
Greg, I love this, second time in two weeks I am making it. It is simmering right now. THANK YOU!
Stephen, I am so glad you like it. Problem is, now I am craving it. Guess it will be on the menu this week here.
what size pan are you guys cooking this in? at first i tried to use a really big cast iron pan, but it wasnt big enough i couldnt stir it all, so i had to switch it to a pot, and now its not cooking as fast as it should….
I made this for St. Patrick’s Day and it is to die for! Cooked it in my cast iron Dutch oven and that worked perfectly.I used turkey smoked sausage,sweet onion,and diced small red potatoes with about 3/4 small head of cabbage. Thank you,Greg,for sharing this recipe. I will make it again and won’t wait until St. Patty’s Day!
I don’t have facebook.
Its finally cooking now and everyone keeps coming into the kitchen saying what’s that wonderful smell ? Its looking delicious for sure! I do recommend a really large frying pan its a lot of layers after its all in the pan…its looking beautiful too…I well let everyone know very shortly how it taste…have very high hopes!! Thanks! Hope from Kentucky…Go ky wildcats!!
Happy New Year!!!
I make this every new year, as I am married to a Yankee. I also make the traditional black eye peas.
I am making in my 6 quart dutch oven. Its a beauty!