Sauage and Cabbage

[spiceplace]

Call me naive but I've never made sausage and cabbage for dinner before. I've made keilbasa (known as keilbasy around here) with sauerkraut. But not plain sausage and cabbage.

Last week I was watching the New York, NY CBS Midday News on my satellite TV and they have a grocer segment everyday. The food guy mentioned this recipe with hot sausage, cabbage, chicken broth, and brocolli so I thought I'd try it.

On Monday I stopped at our local ma and pa country store and gathered the ingredients. To my surprise, a fellow in front of me said, "You're having Sausage and Cabbage for dinner tonight, eh". I thought I was onto something new and felt, wow, what have I been missing.

So what am I missing and what can I do to make this meal more fancy? It was fine fully satisfying meal as described but my taste buds see room for improvement.

 

[Mama Mangia]

I have always enjoyed kielbasa and cabbage (or sauerkraut) -
I use chicken broth as a base (preferably homemade - but chicken soup base or bouillon can be used in a pinch).

I place my kielbasa in my soup pot and add my broth and let it come to a simmer, seasoning with Kosher salt, fresh ground black pepper, fresh parsley, diced celery and diced onion - almost as if I were making my chicken soup.

I add to this my chunks of carrot and potato and my cabbage when my kielbasa is just about cooked. You can add caraway if you want. When I don't have cabbage I add egg noodles or macaroni of some sort.

Sop it all up with a good rye bread!

Occasionally I have added broccoli florets - but usually I don't. It's a really quick soup to make and very tasty. Easily adaptable too.

If you want to see some pics -

Sausage Soup, No-Knead Bread, Lemon Pie with No-Roll Crust | Mamas Secret Recipes

Cabbage Soup | Mamas Secret Recipes

 

[spiceplace]

I'm thinking of this .. cabbage, sausage, celery and onion. Does the celery and onion really mix with the cabbage? I love the taste of celery and onion but never thought of mixing them with cabbage.

 

[ChileFarmer]

Mama, looking at your no roll pie crust. You baked the crust because you made a custard pie. If I made a pie that needed baking Just fill and bake without baking the crust first. ? CF

 

[Mama Mangia]

I'm thinking of this .. cabbage, sausage, celery and onion. Does the celery and onion really mix with the cabbage? I love the taste of celery and onion but never thought of mixing them with cabbage.

It certainly does - I think you will like the flavor!

 

[Mama Mangia]

Mama, looking at your no roll pie crust. You baked the crust because you made a custard pie. If I made a pie that needed baking Just fill and bake without baking the crust first. ? CF

It's a regular pie crust! I've used it for custard/pudding pies, prebaked for ice cream pies, used for making fruit pies (Dutch apple made in no time!) - treat it as a regular pie crust.

For a 2-crust pie - I will let you in on a secret - since it is a no-roll - I assembled another recipe and placed pieces of the crust on top leaving little spaces for venting - (only had one hand to work with at that time - the other was in a sling) and it didn't look so nice - it looked "lumpy" but it was so good!

Heck I "needed" some homemade pear pie and I wanted a top crust!

And as you can see - we like thicker pie crust - not thin. That's the best part of the pie!