CABBAGE AND SAUSAGES — BONNIE’S

Ingredients
▢12 ounce (340.2 g) sausage
▢2 tablespoons (28.4 g) or more butter or cooking oil
▢1 medium onion , chopped
▢2 teaspoons (7 g) minced garlic
▢1 teaspoon (2.1 g) paprika
▢1 teaspoon (2.1 g) creole seasoning or more adjust to taste.

▢1-2 strips bacon
▢2 medium tomatoes , diced
▢½ green bell pepper , diced
▢1 medium medium to large head of cabbage , chopped (about 9 to 10 cups)
▢1-2 teaspoon (5.7 – 11.3 g) Worchester sauce or chicken bouillon optional adjust to taste
▢1 teaspoon (1.8 g) white pepper
▢1 teaspoon (1.8 g) pepper flakes or more (optional)
▢Salt to taste

Instructions
Slice or chop cabbage and set aside.
In a large skillet over medium heat, sauté bacon until brown this may take about 5 minutes. Let aside. Add sausage and brown for about 2 minutes.
Add butter to the pan. Followed by onions, garlic, paprika , creole seasoning and sausage. Let it simmer for about 2 minutes, stirring occasionally to prevent any burns. Add tomatoes , green bell pepper and continue cooking for about 5 minutes.
Then add cabbage, worcestershire sauce and white pepper, bring to a simmer, cover and let it cook for about 10-14 minutes or more depending on preference.
Adjust for seasoning with creole seasoning ,salt and pepper flakes.

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