Crock-Pot Cabbage, Potatoes and Sausage
This Crock Pot Cabbage, Potatoes and Smoked Sausage recipe is one of those easy cabbage recipes that you can offer not only a tasty dish, but also one that has good cabbage nutritonal value and potato nutritional benefits. Cooked cabbage is low in sodium and saturated fats as well as cholesterol. Potatoes are low in saturated fat, cholesterol and sodium plus a good source of vitamin C, B6, potassium and manganese. Hillshire Farms smoked sausage is also the sausage used in this recipe, but you could substitute you favorite sausage. Crock Pot Cabbage, Potatoes and Smoked Sausage is a dish made for the Irish but cabbage is also an Eastern European favorite. This recipe is a combination of sausage, potatoes and cabbage is a filling and flavorful, comforting dish that will work as well on a cold winter’s night as it will at the pot luck summer buffet.
This recipe chunks the ingredients up rather than fine chopping anything. Of course that makes this recipe appealing just for that reason. There is nothing that can get you salivating like big chunks of meat and potatoes. Of course the cabbage adds a singular sweet flavor that combines beautifully with both sausage and other meats. It is easy to put together in one pot, the crock pot, and then leave to cook until ready. That is one of the great things about crock pots. You just toss everything in together, let it simmer a few hours and the result is always something amazing. It is a forgiving method of cooking where balance is found in the cooking rather than in the measuring. So you can really almost toss anything into a crockpot and get a great result. Cabbage recipes are always extremely popular. Potato recipes are highly enjoyed and there are so many different ways to cook potatoes. There are entire recipe books dedicated to how to cook potatoes alone! This would easily be good as one of those russet potatoes recipes as the russet potato is a good choice for a baking potato. This recipe uses 1/2 a head of cabbage cut into chunks and there are similar recipes that use sauerkraut instead of raw cabbage. There are differences in the flavors, but they all make your mouth water just thinking about them.
This particular recipe suggests some southern cornbread to accompany it. That sounds perfect. The bright orange-yellow of the bread, its dense crumb and slightly coarse, dry texture will make a perfect complement to the smoother and more moist flavors of sausage, cabbage and potato. Then you can also sop up the delicious juices too! Try this recipe when you don’t have time to fuss, or when you and your family need something good and hearty for supper. Find out how to make this recipe and many others at the blog site, The Southern Lady Cooks.
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