2012年2月3日星期五

How to cook Cabbage?

I would like to cook some cabbage and mix in some sausage with it. I don't want to fry it though because that takes away from all of the minerals and vitamins that are so healthy. I really want to boil it, but I don't know what steps I should take. Could someone explain to me the steps for making cabbage with sausage?
How to cook Cabbage?
Sausage and cabbage casserole

Ingredients

2 pounds Napa, savoy, or green cabbage

2 pounds Italian sausage (sweet or hot)

1/2 cup sour cream

1 tablespoon prepared horseradish or mustard





Preparation

Heat oven to 400°F.



Slice the cabbage 1/2 inch thick. Place 1/3 of the cabbage in a Dutch oven or casserole.



From each sausage, trim 1 end and, starting at the other end, squeeze to remove the meat from the casing.



Arrange half the sausage on top of the cabbage. Press firmly. Top with half the remaining cabbage and all the remaining sausage and press again. Spread the remaining cabbage over the sausage. Cover with foil and bake until the cabbage is tender, about 1 hour, 40 minutes. Remove from oven. Let stand for 5 minutes.



Meanwhile, in a small bowl, combine the sour cream and horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture.

Red Cabbage, Apples and Sausage

Ingredients

4 tablespoons rendered bacon fat

2 tablespoons sugar

1 small yellow onion, chopped

4 cups shredded red cabbage

2 tart red apples, such as Jonathan, cored and sliced thin but not peeled

2 tablespoons cider vinegar

1/2 teaspoon caraway seeds

1 to 1-1/2 pounds German- or Polish-style smoked sausage links, or bratwursts

1 pound new potatoes

Salt and fresh-ground black pepper to taste

1 cup beer





Instructions

Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until the sugar browns, about 4 minutes. Reduce the heat to medium-low, add the onion, and saute it until it is golden, about 5 minutes. Add the cabbage, apples, vinegar, and caraway seeds, and stir to blend.



Place the sausage links and the potatoes on top of the cabbage mixture. Season with salt and pepper and pour the beer over all. Bring the mixture to a boil over medium-high heat, reduce the heat, and simmer, covered, for 45 minutes. Taste, adjust the seasonings, and serve hot.



Yield: 4 to 6 servings
Reply:I would fry or cook your sausage separately and then add it to the cabbage when it is done. To do cabbage its pretty much the same as boiling potatoes. Cut to the size or shape you want, put into a pot with salted water and boil until done. Of course the smaller you cut it the less time it will take to cook. Drain and I always add a little butter. Taste to see if you need any more salt, add a little pepper if you want and then throw in the cooked sausage. If you have done the sausage in a big enough pan, you could put the cabbage in it and keep it on low for 5 - 10 minutes to make sure the ingredients are the same temperature. Good luck.

*P.S. cabbage reduces a lot when it cooks so you may have a huge pot full when you start but it will only be a quarter of the amount when you are finished.
Reply:This is a good one.

Ingredients



2 tablespoons unsalted butter

1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)

1 tablespoon sugar

1 1/2 teaspoons salt

1 (12-oz) bottle beer or chicken broth

1 lb smoked kielbasa, cut into 2-inch-long pieces

1 medium head cabbage (2 1/2 lb), halved lengthwise, then cut into 2-inch-thick wedges

3/4 lb medium red potatoes (about 4), quartered



Accompaniment: hot mustard

preparation

Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add onion, sugar, and salt and cook, stirring frequently, until onion is golden, about 15 minutes.



Stir in beer or broth, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, and potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Transfer kielbasa and vegetables to a large platter, discarding remaining liquid if desired.
Reply:Actually, you don't want to boil it either because that will also take out the minerals. I usually cut it up into fairly coarse chunks and rinse well and set aside but let water stay clung to the leaves. In a dutch oven heat some olive oil. Add some chopped onion and garlic and saute them down until the onions are soft. Add some cubed ham (Hormel sells it packaged) and continue to cook this down. The ham will give off juices and mix with the oil, onion, and garlic. Now, you have a flavorful base. Add the cabbage with the water that is clinging and let it saute. Cabbage is like spinache in that as you cook it it will give off water. Keep stirring and add a bit more olive oil if necessary. You can add a little water if you like but don't cover the cabbage with it. Add some seasoning if you like (the ham, sausage, onion, and garlic has added seasoning and salt) Simmer it down until soft.



If you want to add sausage, you can either cook up the sausage separate and add it at the end, or cook the sausage with the diced ham.
Reply:Just don't overcook it. Cut cabbage into quarters and remove the tough core. Place in a deep skillet with about 1 cup of water. Sprinkle about 1/2 teaspoon of sugar into the water. Slice an onion, cube a couple of potatoes (with skins) and slice some baby carrots. Then add smoked sausage. The sausage will be salty, so be careful if you decide to add salt. Cover the pan, bring water to a boil and then reduce the heat. Simmer about 15 minutes, or until the sausage is fat and the cabbage and other veggies are tender.
shoe buckles

没有评论:

发表评论