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Before you jump to Cabbage & Sausage recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.
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The kitchen by itself offers you many small methods by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. A lot of it really is simply using common sense.
We hope you got benefit from reading it, now let’s go back to cabbage & sausage recipe. You can cook cabbage & sausage using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Cabbage & Sausage:
- Take 1 head cabbage
- Prepare 1 onion
- Use 1 red bell pepper
- Provide 1 tbs minced garlic
- You need 1 lb sausage
- Provide 1 package bacon
- Prepare 1 can mild rotel
- Prepare 4 chicken bullion cubes
- Use 1/4 cup water
- Use To taste Optional Seasoning
- You need 1 tsp Tony's Spice and Herbs
- Provide 1 tbs Goya - Sazonador Total
- Prepare Himalayan Salt
Steps to make Cabbage & Sausage:
- Chop bacon in about 1½ inch pieces. I cut straight through the package which makes it easier to handle. Cook bacon in Texas Skillet. (Or large pot) Remove bacon and set aside. Drain off bacon Grease from the skillet and save, leaving a little in the skillet.
- Chop sausage and add to skillet. Brown completely using med-high heat.
- Dice onion and bell pepper. On medium heat - When sausage is done add onion and bell pepper to the skillet, add a little additional bacon Grease if necessary. Toss in garlic at the end once onions and peppers are done, careful not to burn garlic.
- Add rotel, bullion cubes, water and Seasonings to the skillet. Crumble bacon and add to skillet. DO NOT ADD SALT YET. Wash and Chop cabbage into 1 inch pieces. Add to the skillet. I sometimes add a little more bacon Grease optional. You may need to let it wilt a bit before adding remaining cabbage. Mix to coat cabbage with the liquid in the skillet. Add salt to the cabbage if necessary to help draw out the moisture. Careful not to over salt. The other seasonings and bullion are already salty.
- Once all of your cabbage is in the skillet lower heat to low or med-low cover and simmer until your cabbage is of desired tenderness. I like mine wilted but still a little firm - about 20 Mins.
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