As Requested - Cabbage Recipes

Chicken Sausage With Cabbage & Onion

1 Med (about 3 Lbs) Head Cabbage, Cut Into 4 Wedges, Trimmed,
& Cored, Keeping Wedges Intact
½ Lb Thick-cut Bacon, Cut Crosswise Into ½ Inch Wide Strips
1 – 10 To 15 Oz Pkg Chicken Sausages (4 - 5 Links)
1 Lg (½ Lb) Onion, Halved Lengthwise, Then Thinly Sliced Crosswise
1/3 Cup Cider Vinegar
3 Tbsp Unsalted Butter

Season Cabbage Wedges With Salt, Then Steam In A Steamer Rack Set Over Boiling Water, Covered, Until Tender, About 15 Minutes. 

While Cabbage Is Steaming, Cook Bacon In A 12-inch Heavy Skillet Over Moderately Low Heat, Stirring Occasionally, Until Crisp-tender, About 12 Minutes. 

Transfer Bacon With A Slotted Spoon To A Plate & Reserve Rendered Fat In A Small Bowl. 

Wipe Out Skillet With A Paper Towel & Return 3 Tablespoons Bacon Fat To Skillet. 

Cut Sausages In Half Lengthwise & Cook, Cut Sides Down, Over Moderately Low Heat Until Browned & Heated Through, About 7 Minutes. Transfer Sausages With Tongs To A Plate & Keep Warm, Covered. 

Add Onion To Skillet & Cook Over Moderate Heat, Stirring Occasionally, Until Beginning To Soften, About 6 Minutes. 

Add Sausages & Bacon & Cook, Stirring, Until Heated Through. Add Vinegar & Remove From Heat, Then Stir In Butter. 

Serve Cabbage Wedges Topped With Sausages, Onion, & Sauce.

Makes 4 Servings.

Polish Cabbage Soup

1 Lg Head Cabbage
1 Lg Onion
1 Lg Red & Green Bell Pepper
8 Oz Mushrooms
2 - 3 Med Potatoes
1½ Lbs Polish Sausage
1 Lg Can Whole Tomatoes
1 Lg Can Tomato Juice
1 - 15 Oz Can Of Tomato Sauce
½ Tsp Marjoram
½ Tsp Thyme
Pinch Of Crushed Red Pepper
Salt & Pepper To Taste

Slice Sausage Into ½ Inch Pieces, Brown & Drain. 

Core The Cabbage & Chop Along With The Onion, Peppers, Onions, Potatoes & Mushrooms Into Bite Size Pieces. Put All In Large Pot. 

Add Can Tomatoes, Tomato Juice, Tomato Sauce, Marjoram, Thyme, Crushed Red Pepper, Salt & Pepper. 

Add Water To Cover Cabbage, & More Water As Needed During Cooking. Bring To A Boil Then Simmer For A Couple Of Hours At Least. 

Serve With Dark Rye Bread.

Kielbasa Cabbage Soup

1 Sm Cabbage, Coarsely Chopped
1 Med Onion, Chopped
6 Garlic Cloves, Minced
2 Tsp Olive Oil
4 Cups Water
3 Tsp Cider Vinegar
2 Tsp Brown Sugar
1 Lb Kielbasa, Fully Cooked, Cut Into ½ Inch Pieces
Then Halved
4 Med Potatoes, Peeled & Cubed
3 Lg Carrots Diced
Salt & Black Pepper To Taste

In A Dutch Oven Or Soup Kettle, Sauté Cabbage, Onion & Garlic In Oil, About 5 Minutes Or Until Tender. 

      Add Remaining Ingredients. Bring To A Boil. Reduce Heat & Simmer About 60 Minutes Or Until Vegetables Are Tender.

Smoky Bacon & Cabbage Pasta

Serve With A Crusty Bread & Romaine Radicchio Salad (see Recipe).

4 Strips Bacon, Chopped
1 Small Red Onion, Chopped
2 Cloves Garlic, Minced
Pinch Hot Pepper Flakes
¼ Cup Dry White Wine Or Chicken Stock
¼ Tsp Each: Salt & Pepper
4 Cups Shredded Cabbage
5 Cups (1 Lb) Rotini Pasta
2 Tbsp Grated Parmesan Cheese
2 Tbsp Chopped Fresh Parsley

In Skillet, Brown Bacon Over Medium-high Heat; Drain Off Fat. Add Onion, Garlic & Hot Pepper Flakes; Cook, Stirring Often, Until Golden, 3 Minutes. Add Wine, Salt & Pepper; Bring To Boil. Add Cabbage; Cover & Cook Until Tender, About 6 Minutes.

Meanwhile, In Large Pot Of Boiling Salted Water, Cook Pasta Until Tender But Firm, About 8 Minutes. Drain & Return To Pot, Reserving ½ Cup Of The Cooking Liquid. Add Cabbage Mixture & Reserved Cooking Liquid; Toss To Combine. 

Serve Sprinkled With Cheese & Parsley.

Makes 4 Servings.

Romaine Radicchio Salad

In Large Bowl, Whisk Together ¼ Cup Olive Oil; 2 Tablespoons Wine Vinegar; 2 Cloves Garlic, Minced; & ¼ Teaspoon Each Salt & Pepper. 

Toss With 4 Cups Torn Romaine Lettuce & 2 Cups Shredded Radicchio.

Makes 4 Servings.