Tag Archives: cabbage

Sausage with Cabbage and Fingerlings

This sheet pan dinner actually uses two sheets, but is quite simple and takes only about 45 minutes. It is finished with a decadent brown butter and crisp sage leaves. Any type of sausage links or bratwurst will work, so choose whatever the family prefers.

Not all of our cabbage wedges ended up with some core to hold them together, so we stuck a toothpick through the centers where needed. The directions indicate to let the excess oil drip off the cabbage back into the bowl for the potatoes, but there was hardly any extra so we just added more olive oil for dredging the fingerlings.

The garlic cloves are slightly smashed but left unpeeled. This prevents them from scorching. Afterward, you can either peel the skins and add to the platter (our choice), or discard the cloves altogether.

Sausage with Cabbage and Fingerlings

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1⁄4 cup olive oil, more if needed
  • 1 small green cabbage, cut into 8 wedges through the core
  • 1 1⁄4 lb. fingerling potatoes, halved lengthwise
  • 6 unpeeled garlic cloves, lightly crushed
  • 4 fresh sage sprigs
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 4 uncooked bratwurst or sausage links
  • 1⁄4 cup butter
  • 20 small sage leaves

Directions

  1. Preheat the oven to 425°F.
  2. In a large bowl, toss the cabbage wedges in the oil. Lay them on their sides on a foil-lined baking sheet, letting the excess drip back into the bowl.
  3. Toss the potatoes in the remaining oil (if there is any, if not, add more oil to the bowl); again letting the excess drip back into the bowl. Set the bowl aside.
  4. Place the potatoes cut-sides down onto a second foil-lined baking sheet. Nestle three garlic cloves and two sage sprigs in each pan. Cover the pans with foil and roast for 20 minutes.
  5. Remove the foil from the pans. Lightly prick the sausages, toss them in the remaining oil in the bowl, and add to the pan with the cabbage. Roast 15 minutes more.
  6. Turn the cabbage, potatoes and sausage and continue roasting until the vegetables are tender and golden, and the sausages are cooked through (160°F), about 5 minutes more.
  7. Transfer everything to a large platter and tent with foil.
  8. In a small skillet, melt the butter over medium heat until foam just subsides. Add the sage leaves, and cook until the butter is brown and nutty, and the sage is crisp, 30 to 60 seconds.
  9. Spoon the sage butter over contents of platter and serve immediately.

http://www.lynnandruss.com

Recipe from Fine Cooking

Cabbage and Smoked Ham Butt Gumbo

BAM! If you were a connoisseur of food television back in the day, you’ll recognize that phrase from famed chef Emeril Lagasse. The basis for this gumbo recipe hails from Emeril, with a few changes of our own.

It uses an ingredient we had never heard of, filé powder, also known as gumbo filé. It is an herbal powder made from the dried and ground leaves of the sassafras tree, native to eastern North America. Powdered sassafras leaves were first used in cooking by the Choctaw Indians of the Southern U.S. When the Cajuns (Acadians) arrived in Southern Louisiana, they began using the spice as a thickener and flavoring in their soups, stews, and gumbos. It was easy enough to locate at our local supermarket, but you could also order online.

The original called for two ham hocks, but luckily the grocery store was out. Luckily?? The butcher steered us toward a better option, a smoked ham butt, which is all meat and has very little fat. Therefore I renamed the recipe to reflect that switch.

And instead of using chicken stock, we incorporated our homemade ham stock which added oodles of additional flavor. The Emeril Essence you can buy online, get at Target, or make your own from the recipe below, which uses mostly seasonings already in your pantry.

Cabbage and Smoked Ham Butt Gumbo

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup celery, chopped
  • 1 large bell pepper, chopped
  • 1 head Savoy cabbage, julienned
  • 2 lbs. smoked ham butt, quartered
  • 1 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 3 bay leaves
  • 4 cups ham stock, preferably homemade
  • 3 cups water
  • 12 oz. beer
  • 1 Tbsp. Emeril’s Essence (see recipe below)
  • 2 Tbsp. chopped parsley
  • 1/2 cup chopped green onions
  • 1 Tbsp. filé powder
  • 2 cups cooked white rice

Directions

  1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
  2. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
  3. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  4. Add the cabbage and continue to sauté for 2 minutes.
  5. Add the ham butt quarters, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
  6. Add the stock, beer and Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours.
  7. Skim off any fat that rises to the surface. Continue to simmer for 30 minutes.
  8. Remove from the heat . Stir in the parsley, green onions, and filé powder.
  9. Remove the bay leaves and ham butt chunks. Shred the ham once cooled enough to handle and place the meat back into the gumbo.
  10. Serve in deep bowls with the rice.

Emeril’s Essence

Ingredients

  • 2 1/2 Tbsp. paprika
  • 2 Tbsp. salt
  • 2 Tbsp. garlic powder
  • 1 Tbsp. black pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme

Combine all ingredients thoroughly. Yields 2/3 cup.

http://www.lynnandruss.com

Adapted from an online recipe from Emeril Lagasse

Pork Chops and Cabbage with Mustard Cream Sauce

Thin center-cut pork chops, quick-cooking cabbage and a simple sauce make this German-style dish a great option for busy weeknights. This one-skillet recipe is keto-friendly, too. BUT, we used two thick, bone-in chops and added some cooked egg noodles (thus eliminating the keto-friendly advantage).

In addition, we added sliced garlic and increased the amount of onion from 1/2 to a whole onion. Because our chops were bone-in and thicker, we did have to increase the cooking time slightly. Use an instant-read thermometer to check the temperature which should come to 150°. The temp will rise slightly while resting under foil.

In the end, the meal was fantastic and loved the fact that we had leftovers!

Pork Chops and Cabbage with Mustard Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 thin center-cut boneless pork chops (about 1 pound total)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 onion, finely diced
  • 4 garlic cloves, thinly sliced
  • 1/2 head green cabbage, roughly chopped (about 1 pound)
  • 1 Tbsp. butter
  • 3/4 cup heavy whipping cream
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp. white pepper, or to taste
  • Chopped fresh parsley, for garnish

Directions

  1. Pat the pork chops dry and season with salt and pepper.
  2. In a large skillet over medium-high heat, heat the oil over until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover with foil to keep warm.
  3. Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
  4. Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.
  5. Add the chops back to the skillet. Lowe the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
  6. Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

http://www.lynnandruss.com

Recipe compliments of Tom McCorkle for The Washington Post