Sunday, June 22, 2014

Potato Cabbage Sausage Dinner

This is the first meal of my experiment to actively show you how I use what is in the house, ready to leave this world, if I don't save it.

My biggie was the bag of shredded cabbage, I had planned to used on the Sabbath, and then just didn't bother with it.  The other was a package of Italian sausages with only two left.  Potatoes, carrots, onions and apples are usually on hand.

Although I did add black pepper, this does not need much in the way of spices.  The sausage is strong enough to permeate the vegetable.  The crispy apple adds the crunch (slight) but it makes a difference.


2 Sweet Italian Sausages. sliced
1 huge onion (Costco style), rough chopped
3 large potatoes, rough diced
2 large carrots, sliced
12 ounces of cabbage
1 - 3 apples, rough chopped in 1 teaspoon brown sugar
2 cups organic vegetable soup
water or additional soup if necessary


Spray a large skillet with cooking oil (olive)

Brown the sausage and chopped onions for about ten minutes, mixing occasionally.

Add the potatoes and cook for another five minutes.  Add carrots.

Add vegetable soup to cover the potatoes, onions, and carrots.

Cook for ten minutes until everything is cooked.

Add cabbage and additional soup or water and cook until the cabbage wilts slightly.

Microwave apple and brown sugar for 90 seconds.  Mix into cabbage mixture.

Place in a casserole and serve.

Eat and enjoy.

Linked to See Ya in the Gumbo    Real Food Recipe Roundup   
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  1. This looks both yummy and healthy. I need to use cabbage more often.

  2. Last time I used cabbage I shredded the remainder and then threw it in the freezer. I will have to try this. I may add the pepper anyway--I love spices.

  3. I always like seeing the creative dishes you make when trying to use up what you have. This looks like a winner, Chaya!


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