Thursday, January 12, 2023

SPICY FRIED CABBAGE AND SAUSAGE #Recipe #Giveaway @vmburns

VMBURNS: Cabbage. even fried cabbage can be a little bland. This Fried Cabbage and Sausage recipe is anything, but bland. If you like spice, then this recipe has it. I've tried to reduce some of the heat by cutting the cajun seasoning in half. However, if you're in the camp that says, the spicier the better, than double it. If you prefer a bit less, KICK, then follow the recipe as written below. If it's still too spicy, then you can consider adding a couple of potatoes to the recipe to soak up some of the spices. Use your favorite cajun seasoning or I've included one below if you don't have it in your spice dish. I decided to add both green and red bell peppers for color. Use one or both. This recipe is flexible.

SPICY FRIED CABBAGE AND SAUSAGE

INGREDIENTS

6 slices bacon, chopped
1/2 lb Andoulle Sausage, sliced
1/2 onion, chopped
1 red bell pepper, chopped (optional)
1 green pepper, chopped
1 small head cabbage, chopped
1 (15 oz) can diced tomatoes, undrained
2 teaspoons cajun seasoning
3/4 cup chicken broth
1/2 teaspoon salt and 1/2 teaspoon black pepper

CAJUN SEASONING

2 1/2 teaspoons Smoked paprika
2 teaspoons Garlic powder
1 teaspoon Sea salt
1 teaspoon Onion powder
1 teaspoon Black pepper
1 teaspoon Cayenne pepper
1 1/4 teaspoons Oregano
1 1/4 teaspoons Thyme
1/2 teaspoon Red pepper flakes

INSTRUCTIONS

Cook the chopped bacon until crispy and remove to a paper towel.
Cook sliced sausage until the edges start to brown and renders fat (approximately 3-5 minutes). I like my sausage really crispy, so cook to your desired doneness. Remove sausage from the skillet and drain on paper towels.
Add the onions and peppers and cook until soft.
Add cabbage and cook on medium-high for about 5 minutes, stirring regularly, until the cabbage wilts.
Add all of the remaining ingredients and the sausage and bacon. Cover the skillet and cook for 10 minutes on medium-low.
Remove the lid and finish cooking until cabbage is desired tenderness and most of the cooking liquid is reduced.
Serve immediately.

NOTE: There are potatoes in the ingredient list picture, but none in the recipe. That's to soak up some of the spices. Sometimes I can be heavy handed with the Cajun seasoning and need to tone it down.