• YeeHaw, It’s Cabbage & Sausage, Ya’ll!

    Ingredients

    1 Pound Sausage (I think I used Owens (hot) but anything works.)
    1 Large Head Cabbage
    Garlic or Garlic Salt to taste

    Preparation

    If you are using fresh garlic, peel and slice pod into tiny pieces and allow to stand.

    Brown sausage over medium heat. Be sure to stir a few times so that it doesn’t try to cook in large chunks.

    While sausage is cooking, slice cabbage in long strips as we did when making Mexican Cabbage.

    SLICED CABBAGE

    When the sausage is still not quite done, put sliced cabbage on top of it in the pan.

    COOKING CABBAGE AND SAUSAGE

    Let cook this way for about 10 minutes, then stir well, mixing cabbage and sausage well.

    Reduce heat to low or med-low (according to the way your stove cooks). Add garlic and stir periodically until the cabbage is done. If you are using fresh garlic, you will need to salt about now. If not, just use a liberal amount of garlic salt.

    COOKING CABBAGE AND SAUSAGEObviously, it is the sausage that flavors the cabbage so choose according to what your family likes. Around here, I can’t get anything too hot for Rickey so I always buy the hottest sausage available.

    AND…the best thing of all is that if you are a carb watcher this one is perfectly legal!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes and tagged , , , , , , , . Bookmark the permalink.

    4 Responses to YeeHaw, It’s Cabbage & Sausage, Ya’ll!

    1. pat says:

      This is a great dish. I added some precooked sliced carrot – delish!!

    2. Bruce Nieman-Runner says:

      We were up to the cabin this weekend, putting the dogs through their paces, and I made this on Saturday morning. I have a butcher who makes me a pork and bacon sausage that I like to use in cabbage soup, so I took a pound of it with me and, woo-wee! It was delicious. Just whipped up some biscuits and we had a lovely meal. I’ve seen pork and bacon sausage in the grocery around here, so you can probably find it down to Texas.

      I hope you are all staying dry. This rain is frightening. When it rains, it pours, I’m telling you. I’ll be mentioning you all at Bible study. At least the drought is over, though.

      • Fredda Jones Fredda Jones says:

        So glad you liked it and thank you for the prayers. Our lake is finally full, thank goodness! BUT…the drought has broken with a very big price for many who will need prayers for a very long time.

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