Tuesday, January 10, 2017

Smothered Cabbage with Sausage and Tomato

Chopped cabbage, smothered down with the trinity of vegetables, ground sausage and tomatoes.
Chopped cabbage, smothered down with the trinity of vegetables, ground sausage and tomatoes.

Smothered Cabbage with Sausage and Tomato

Well hey y'all - wow, it's 2017 already... Happy New Year! Okay we're more than a week into it now, but what can I say? I've been busy with life.

Mercy was it cold enough for everybody lately though? I know that in comparison to the rest of the country, here on the Gulf Coast we had it pretty easy. No snow, but the cold rain that rolled in right when the temps started dropping sure would have made for a pretty blanket of snow. We did have three nights in a row where things were freezing, two of which were hard freezes, and with the high winds, daytime temps weren't a whole lot better, so for us here in the Deep South, it was cold!

I enjoyed having our version of a snow day to be honest, because it gave me permission to just relax, plus I got to use some of my wintry Christmas gifts, namely my fleecy Cuddl Duds pjs, bootie slippers and Berkshire blanket sheets! I lived in those Cuddl Duds for days ya'll. I sleep pretty hot, with my personal summers (and if you're a woman of a certain age, you know exactly what that means), so they're a little too warm for sleeping, but I would change into them in the morning and then lounge around all day. I literally haven't been out of the house for days, and you know what? I've loved it!

I also picked up another Duraflame stove heater from a TSV on QVC for the fur babies recently, which came a day before the cold spell, right on time. I don't usually run the central heat at night, and this one has a thermostat and timer, so I put it in the mud room where they have their cat condo, and it was nice and cozy for them overnight, when it was the coldest. We're already back into 50s and 60s for lows and 60s and 70s for highs, so that may well have been our last big cold snap.

Soooo... how are your resolutions going? Or do you make them? I always start out with good intentions about the typical things we all do - weight, diet, organizing - and they wane after about a week.

This year though I added a couple of practical things that I've had some problems with this past year, one of which has to do with the perpetual state of disarray that my kitchen seems to always be in. You know that thing that happens when you don't get to putting away dishes right away, whether they've been machine or hand-washed?

Yeah, then the next thing that happens is that dirty, albeit rinsed, dishes pile up in the sink and then, on the counter, leading to a crazy cycle of messiness. So my promise to myself has been to do my best to empty the dishwasher as soon as it's done with the cycle and hand dry and put away dishes that I've hand washed right away - like the pans, plastics and my cutlery. So far I've been doing a lot better with that I'm happy to say!

I have this same problem with laundry. As I sit here looking at baskets of folded laundry, I realize I'm still working on that one. And my never-ending clutter.

The other thing is the same one many of us promise ourselves - to move more. My problem is that my exercise options are limited due to health issues that I have, so I'm pretty stuck with the low impact stuff. Seeing as I work from home and on a computer all day, a couple years ago I picked up a Garmin Vivofit as a way to nudge myself to get up and move. If you have been sitting too long, a red line begins to slow creep up across the watch, getting longer as you fail to move.

I just do this thing they call house walking - who knew that was a thing - meaning I walk the depth and length of my house fairly briskly in circles, and I've been pretty good at getting up and moving when the red lights come on. The problem is, that wasn't quite enough moving really, so I set myself a goal to walk at least 10 solid minutes when the red line comes on. I set a timer and walk until it goes off, and sometimes even a little bit longer. Generally this tends to get me in at least 30 minutes of steady walking, and that, together with my other moving around during the day, gets me pretty close to, and sometimes over, my 10,000 step goal, which the experts say is a good goal, even when broken up into segments.

I'm also a terrible clutter bug, so on my walks, I also try to pick up something that is out of its place, and return it to where it should be. I've been doing better with that too, so that's two more successes I hope I can manage to continue the rest of the year!

How about you? What goals did you add to your New Year's Day list, and how are you doing with them?

As far as New Year's Day food, along with pork, blackeyed peas and cornbread, I sometimes have greens, but always have cabbage in some form, and the past several years, it's been this cabbage. Some of you have been asking me to post it ever since, but every year I kinda played around with it a bit, and this year I finally measured things and wrote down what I did!

It's really a version of our beloved fried cabbage, containing a little extra veggies, and just a bit of some kind of meat - and since it's New Year's day, pork, though any other time, ground beef is delicious too. The key is, unless there is a massive amount of fat created in the browning process, you don't want to drain off the fat. Add in a little trinity, garlic, tomatoes and seasonings and you've got my recipe. Want more of a deconstructed cabbage roll feel? Stir in some cooked rice. Want a soup? Add in chicken broth. Any way you look at it, it's a pretty darned good way to consume some cabbage.

Here's how to make it.

Peel away and discard outside leaves of cabbage, core and chop. You should have about 10 cups total, which was about a half of a medium head of cabbage. Brown sausage in a deep pot or Dutch oven; DO NOT DRAIN. I'm using only a half pound of sausage here, because that's what I had leftover in the fridge, though I recommend the full pound. Use either Italian sausage, removed from the casings, or a nicely seasoned breakfast sausage, like Jimmy Dean or Tennessee Pride. Don't use plain raw sausage unless you bump up the seasonings. Add the onion, bell pepper and celery; cook until tender, stirring occasionally.

Add the garlic and cook another minute. Add cabbage.

Add seasonings, cover and simmer on low for 15 minutes. Add tomatoes, remaining ingredients and one tablespoon of the bacon fat or butter.

Cover and continue cooking cabbage about 15 to 20 minutes longer, or to desired consistency. Stir in remaining tablespoon bacon fat or butter, taste and adjust salt and pepper as needed.

For more of my favorite cabbage recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Smothered Cabbage with Sausage and Tomatoes

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 35 min

Total time: 45 min
Yield: About 4 to 6 servings

  • 10 cups chopped cabbage (about 1/2 a medium head)
  • 1 pound mild or hot breakfast sausage (like Jimmy Dean/Tennessee Pride) or Italian sausage, removed from casings
  • 1-1/2 cups chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon Cajun or Creole seasoning, or to taste
  • 1/4 teaspoon ground coriander, optional
  • 1 (14.5) ounce Italian style diced tomatoes, undrained
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 1/2 tablespoon light brown sugar
  • 2 tablespoons bacon fat or unsalted butter, divided

Peel away and discard outside leaves of cabbage, core and chop; set aside. Brown sausage in a deep pot or Dutch oven; DO NOT DRAIN. Add the onion, bell pepper and celery; cook until tender, stirring occasionally. Add the garlic and cook another minute. Add cabbage and seasonings, cover and simmer for 15 minutes, stirring occasionally.

Add tomatoes, vinegar, hot sauce, brown sugar and one tablespoon of the bacon fat or butter. Cover and continue cooking cabbage about 15 to 20 minutes longer, or to desired consistency. Stir in remaining tablespoon bacon fat or butter, taste and adjust seasonings as needed. Double as needed for larger servings.

Cook's Notes: May substitute sliced, smoked sausage, ground beef or turkey. If you use plain diced tomatoes, add about 1/4 teaspoon each basil and oregano, to taste. May substitute tomatoes with green chilies (like mild or hot Rotel). Stir in 1 to 2 cups of cooked rice if desired. Turn into a soup by adding chicken broth.

Cabbage Gumbo: Saute 2 cups of sliced fresh or frozen thawed okra in pot with cooking oil first; remove and set aside, proceeding with recipe, increasing tomatoes to 2 cans and adding in 1 quart of water or chicken broth. Return okra to pot for last simmer.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too Y’all!

Noodles and Cabbage with Sausage
Smothered Potatoes and Cabbage with Andouille
Foil Packet Cabbage Wedges
Posted by on January 10, 2017

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  1. We have got to be sisters! Love everything you cook and write. I am also from the Deep South (South Georgia)and you are like my family was. Take good care of yourself.

    1. Thank you so much Maye for your kind and sweet comment this morning. You really lifted me up and made my day!!! Thank you.

  2. This does seem like comfort food perfect for this time of the year.

    Clutter bug? Just hide it with clutter in front of it like I do ;) :p

  3. Made this today & it was delish!! As a dyed in the wool Southern gal I so enjoy all your Southern recipes!

    1. Thank you Anne! I'm so glad that you enjoyed it, and thank you especially for taking the time to come back and leave a comment to let me know. That always means a lot to me!!

    2. how to print your recipes

    3. In the recipe above there is a printer icon with the words "PRINT THIS." That opens a printable document and is the easiest way. You can also highlight the recipe text, then copy and paste it into a word processing program like Microsoft Word, or Notebook. Depending on the browser you are using, you can also highlight the recipe text and right click to "send to printer." Hope that helps!

  4. Hi, Mary! New to your blog. Saw your book on Amazon! I'm also new to the south (does North Carolina count?) - moved after a lifetime in Los Angeles/West Coast to North Carolina. Loving it and the cooking. Your recipes look delicious and I plan to cook more than a few. Also, ADD is a problem I live with which relates to some of the things you mentioned above about clutter - for me, disarray in the kitchen = no cooking. So that's one of my goals this year, too. Lovely blog. Happy New Year!

    1. Thank you & welcome to the blog Sandy! I am actually doing far better with the kitchen since recognizing what I was doing. You know what they say... you can't change what you don't acknowledge right?!! I relate to what you say so much too - when I have a dishwasher to unload and a pile of dishes waiting to go in it, and I'm trying to not only cook the next thing, but document it for the blog, it was getting so overwhelming. The general clutter thing overall is something else I am working on. I am trying to let go of things, but it's not easy - one day at a time as they say!

      Happy New Year to you too & welcome to the south!

  5. A question: Since you use "the trinity" so often, do you chop them as you use/need them or do you chop up batches and keep them ready in the refrigerator or freezer?

    1. I keep whole onion, celery and bell peppers on hand all the time, so I don't make up batches in advance. I prepare it for each recipe fresh.

    2. Thanks! Probably fresher that way anyway! I like using the Vidalia Chopper - hate chopping things and that makes it (fairly) painless!

  6. That was an amazing cabbage dish, so glad I got beyond my "cabbage and tomatoes?", mindset! Obviously I'm not from the South but I can break old habits. We had this dish last week and I have had request for it again. I got a little too much Cajun seasoning in it for us Westerner �� but the dish definitely stands alone. Thanks for sharing and looking forward to more of your recipes.

  7. I was amazed when I read everything you said about yourself. Definitely a long lost twin sister (except I'm much older than you are)! My clutter problem has a lot to do with precious little storage space but I complained for 3 years that I had to use a small, slatted picnic table as a desk and I needed a proper desk. Well I found one for $20 at a resale shop, with a file drawer and I still have an overflowing (and falling to the floor) desktop! Like another poster, I have adult ADD as well as Fibromyalgia (all my life for both). My dr. bugs me about exercise (I want to slap those people) but I told him he'll have to be satisfied with walking behind the self propelled lawn mower (more like run behind it).

    I was born & raised in SE PA but always was a country girl like my mother - trapped in a world of concrete that my father couldn't live without. I finally got to live in the South, specifically Deep East Texas and introduced to Southern food, which I just love. I knew you are a woman after my own heart when I read "Do not pour off the grease" and you had the courage to actually use the words "bacon fat" in your recipe! I aready had a cabbage sitting out with a bag of whole wheat noodles so I'm going to make this recipe instead of what I had in mind. I'm going to also bookmark this page so I can spend some time on it learning other things.

    1. Hi JoAnn! I used to be an organized person, but I don't know what is wrong with me anymore, but I'm 60 this year, so I don't care either!! We moved into a bigger house closer to the grandkids 3 years ago now (wow, time sure flies!) and I still have things to go through and donate or get rid of! The blog keeps me pretty busy and right now, I'm trying to get gardening done because it's already getting too hot for me.

      Yes, the bacon grease!! For this recipe you really need the flavor, otherwise it's just a little too bland for me. Regardless, if I drain off the bacon fat, it goes right into my little pot in the fridge. Just a little bit of that stuff can make a big flavor difference so it's like southern gold! And, hey, it's natural right?

      Thanks so much for your sweet note and welcome to the Deep South Dish family!


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