I had never made this recipe but with the advent of the chillier Fall weather, I thought it would be a perfect time to try it. I did make some minor changes to suit my own needs but her original recipe appears below.
|Cabbage and Sausage Stew|
1 head of cabbage
1 can "RO*TEL" brand tomatoes and green chilies
1 16 oz. package of your favorite link sausage
salt and pepper, season how you wish
Sauté or grill sausage links until they are fully cooked. Put aside. Cook cabbage in large pot with canned tomatoes until cabbage is done. Add sausage links and simmer for 15 minutes on low. As Mom wrote on the recipe card, it is an "excellent cold weather meal with salad and hot bread. Easy to make also!"
Some choices and changes I made included using sweet Italian pork sausage. I would also use turkey sausage. Once the sausage was done, I sliced it up into 1/2 inch slices and then added it to the cabbage. Instead of having to shred cabbage myself, I bought a bagged of shredded cabbage with carrots that one would use for coleslaw. It cut down on the cooking time and just made it easier for me. Instead of the RO*TEL brand tomatoes and green chilies, you can use your own favorite chunky spaghetti sauce, or another brand of canned tomatoes and green chilies. Alternately, you can chop up your own tomatoes, onions, and peppers and use them too. Spice it up however you want to! The nice thing about this recipe is that you can be as creative as you want to be, or make the recipe as my Mom did for an easy excellent cold weather meal.