Saturday, June 16, 2012

Sausage, Potatoes and Cabbage Skillet

Ive been doing a lot of recipes lately haven't I?? Im just getting older and more forgetful...and I just want to document things so I don't forget them...LOL And, my kids have somewhere to go to find out the burning questions of "how did mom cook that?"

Please note: I dont have exact measurements on things because Im a visual cook and I season to taste. Please use your own judgement when using these measurements....if you can understand them. LOL Also have fun with this dish! Add stuff and take stuff away! Im planning on putting a green pepper in next time. 

Today its sausage, potatoes and cabbage skillet.
This is a spicy hot dish....adjust according to your taste.

Cut up 2ish lbs of smoked kielbasa sausage into 1/4 inch pieces and throw them in a big pan.
Put 3 tbs of garlic in...more or less depending on your taste for garlic. Its healthy and tastes good. You should look up its bennies. 
Put in a tbs of crushed red pepper(ish...depends on how hot you like it)
and a couple tbs of celery salt.
4 or 5 glubs of red wine.

Let all that cook for a few mins. Long enough for the alcohol to burn off.

While your waiting, scrub 3 medium sized potatoes and slice them thinly, and put them in the pan and stir. If you don't cut your potatoes thin, you will be eating raw potatoes, which, you can fix that too by throwing them in the microwave before putting them in the pan.

This is what it should look like at this point.

Then grab your med sized head of cabbage and clean that up and cut it up into oneish inch sized pieces. 

When you think its time, put the cut cabbage in and 8ish glubs of worcestershire sauce in and stir. If you have some way of covering your pan, do that and let it cook on mediumish heat for 15ish mins (lots of "ishes" isnt there?) But I don't have any way of covering this pan...the hazards of cooking with cast iron, so its gonna take a little longer for me.

When your cabbage is tender....serve. I served mine when it was a bit on the crunchy side, we like it like that tho.



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