Cabbage Sausage Supper Tips
How should you store cabbage before making this recipe?
You should store your cabbage in the refrigerator before you prep your cabbage and sausage supper. Trim the stem and remove any loose or discolored leaves. Wrap a damp paper towel around the cabbage, and place it in a perforated plastic bag in the crisper drawer. Here are more tips on how to shred cabbage
before you get started.
What can you use instead of potatoes?
Instead of potatoes, try using sweet potatoes for a colorful alternative. You can also try any other hearty root vegetables such as turnips, parsnips or rutabaga. Experiment with substituting butternut or acorn squash, or even cauliflower!
Is slightly pink sausage OK to eat?
Sausages such as smoked sausage or kielbasa are pre-cooked prior to packaging and are safe to eat with some pink color. Sauteing or cooking the sausage provides browning and flavor. On the other hand, bulk crumbled sausage should always be cooked until no pink remains.
What can you serve with cabbage and sausage?
This hearty recipe can easily be served on its own as a full meal! But if you are looking to serve up a whole feast, try pairing this dish with our spicy corned beef
and wash it down with your favorite beer
How long will leftover cabbage and sausage last?
You can refrigerate your cabbage and sausage supper in airtight containers and eat within 3 to 5 days. You can also freeze leftovers in airtight containers or freezer bags for up to 10 to 12 months. If you liked this recipe, check out other cabbage recipes
, like coleslaw and shepherd’s pie
.—Ellie Crowley, Taste of Home Culinary Assistant
and Mark Neufang, Taste of Home Culinary Assistant
1-1/4 cups: 190 calories, 4g fat (1g saturated fat), 34mg cholesterol, 675mg sodium, 28g carbohydrate (0 sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat.