Stewed Cabbage
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 177.0
- Total Fat: 9.1 g
- Cholesterol: 18.0 mg
- Sodium: 603.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.7 g
- Protein: 7.1 g
View full nutritional breakdown of Stewed Cabbage calories by ingredient
Introduction
My mom's stewed cabbage recipe. My mom's stewed cabbage recipe.Number of Servings: 5
Ingredients
-
Ingredients:
1 medium to large cabbage
1/2 pound beef, smoked sausage
1 large, raw russet potato
1/2 large, white onion
1 tsp Tony's Creole Seasoning
1 tsp garlic powder
2 dashes of salt*
2 dashes of black pepper*
* I don't measure my salt and pepper, just a couple shakes each since you're getting salt and red pepper from the Tony's.
Tips
This recipe is really easy, just keep an eye on your heat.
Directions
Directions:
This is best in a cast iron skillet.
Prepare your cabbage, de-heart and peel and toss outer layer of leaves. Then wash leaves, I usually soak in salt water to make sure there are no bugs especially if you grew the cabbage yourself. Set leaves in a strainer to dry.
Cut sausage into pieces, I cut mine in the thinnest disks I can. Cook through.
Dice and add onions, sweat for 1 to 2 minutes.
cut the heat down to medium, medium-low. You don't want to boil this just simmer.
Peel, wash, and cut potato into large pieces. Toss into pot and add butter then as many leaves as you can. The leaves shrink so don't worry you can fit it and you'll want to since it won't make a lot.
Add seasoning and cover. At the beginning you may have to add a little water so nothing burns but the cabbage will make its own water as you cook.
Keep checking every few minutes by removing lid and using tongs to flip and move around the cabbage. Each time you can, add more leaves until the whole head is in the pot.
Cook like this until the cabbage is browned, soft, and the potato is cooked through.
**Please note, if you don't use a cast iron skillet the cabbage won't really brown so it'll be down when the potato is cooked and the cabbage is cooked down.
Serving Size: 5 large servings if cooked by itself, more if cooked with sides.
Number of Servings: 5
Recipe submitted by SparkPeople user JANRAWR.
This is best in a cast iron skillet.
Prepare your cabbage, de-heart and peel and toss outer layer of leaves. Then wash leaves, I usually soak in salt water to make sure there are no bugs especially if you grew the cabbage yourself. Set leaves in a strainer to dry.
Cut sausage into pieces, I cut mine in the thinnest disks I can. Cook through.
Dice and add onions, sweat for 1 to 2 minutes.
cut the heat down to medium, medium-low. You don't want to boil this just simmer.
Peel, wash, and cut potato into large pieces. Toss into pot and add butter then as many leaves as you can. The leaves shrink so don't worry you can fit it and you'll want to since it won't make a lot.
Add seasoning and cover. At the beginning you may have to add a little water so nothing burns but the cabbage will make its own water as you cook.
Keep checking every few minutes by removing lid and using tongs to flip and move around the cabbage. Each time you can, add more leaves until the whole head is in the pot.
Cook like this until the cabbage is browned, soft, and the potato is cooked through.
**Please note, if you don't use a cast iron skillet the cabbage won't really brown so it'll be down when the potato is cooked and the cabbage is cooked down.
Serving Size: 5 large servings if cooked by itself, more if cooked with sides.
Number of Servings: 5
Recipe submitted by SparkPeople user JANRAWR.