03-17-2014, 05:42 PM
Here's another recipe for the gang to try. Yeah, I'm a mick and I'm posting a cabbage recipe on St. Patrick's day. Who would have thought that would happen.
1 head of cabbage. Cored and coarsely chopped.
1 onion. Pealed and coarsely chopped.
2 cups chicken broth. (I use bullion)
Fresh sausage. A pound or two.
Brown the sausage until done enough to cut into chunks. Add the onion and cook until almost done. Start stirring in the cabbage. When you have the cabbage added, pour the broth over top. Cover and simmer until the cabbage is cooked through. Stir often while simmering so it doesn't scorch.
Makes a filling meal when served with a coarse fresh bread.
As with most Irish recipes the ingredient quantities are not hard and fast. No measuring cup needed. Some use bacon in place of the sausage. Some use bacon AND sausage. Ham may work well also.
Feel free to double up the quantity and pressure can your leftovers.
1 head of cabbage. Cored and coarsely chopped.
1 onion. Pealed and coarsely chopped.
2 cups chicken broth. (I use bullion)
Fresh sausage. A pound or two.
Brown the sausage until done enough to cut into chunks. Add the onion and cook until almost done. Start stirring in the cabbage. When you have the cabbage added, pour the broth over top. Cover and simmer until the cabbage is cooked through. Stir often while simmering so it doesn't scorch.
Makes a filling meal when served with a coarse fresh bread.
As with most Irish recipes the ingredient quantities are not hard and fast. No measuring cup needed. Some use bacon in place of the sausage. Some use bacon AND sausage. Ham may work well also.
Feel free to double up the quantity and pressure can your leftovers.