Please Fave the Original Submission here.

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Yes, has a big, hot, thick sausage he would like to share with you :P

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Cabbage and Meat - definitely one of this wuff's "go to" meals when the weather turns colder and Vrghr wants something simple, home-y, and satisfying! Vrghr did a previous version using tomatoes and kielbasa, here: http://www.furaffinity.net/view/14712498/ .

This version takes the taste profiles in a slightly different direction, using bacon and potatoes, and swapping out the kielbasa for mild Italian sausage. The potatoes add some nice "body" to the dish, and the flavors are rich and savory!

A simple and easy dish, and relatively economical too! Wuff didn't quite keep the prep time under 30 minutes for this, but it was well under an hour - just 40 minutes from start to finish. That's still not a lot of time in the kitchen, and it will feed four furs for pretty darn close to $1 a plate. That's not bad if you're trying to stretch a budget!

Note: There's some lovely juices in the bottom of that cooking pan! If you have some nice crusty bread sitting around, don't be afraid to butter up a slice and enjoy that "pot liquor" by dunking the bread into it! Mmmm! Sometimes, its the simple things that are best in life! *grins*

Enjoy!

Ingredients:

4 links Mild Italian Sausage
4-6 strips regular cut Bacon
1 head Cabbage
1 lg Onion (white or yellow)
3 small Russet Potatoes
1 C Chicken Stock/Broth
1/3 C Marsala Wine
2 Tbs Butter
1 Tbs minced Garlic
1/2 tsp Granulated Garlic
1/2 tsp Salt (Omnivore)
1/2 tsp ground Black Pepper
1/4 tsp Caraway Seeds

Salt, granulated Garlic, dried Parsley for the Potato Water


Directions:

Peel the potatoes (if you're using thin-skinned potatoes like Red or Golden, this isn't necessary). Cut into 1/2" dice.
Bring about 1 1/2 qt water to a boil in a 2 Qt sauce pan. Season with 2 tsp each salt, granulated garlic, and dried parsley. Add the diced potatoes and allow to boil until almost fork-tender (about 8 minutes). Drain.

Chop the bacon into 1" sections.
Cut the onion into 1/2 " dice.
Peel off the outer leaves of the cabbage and cut off the woody stem. Slice into quarters "pole to pole". Remove the tougher core and reserve those. Cut the quarters into about 5-6 sections across the leaves.

Chop the cabbage cores into 1/2" dice and combine them with the diced onions.

In a large skillet, fry the chopped bacon until it is limp and the fat is translucent, but hasn't started to brown. Add the sausage links, and continue to fry until the links are browned on each side (the bacon will brown up some at the same time). Remove the links to a small skillet/pan to keep warm.

Add the diced onion/cabbage cores to the bacon and cook until the onions are translucent and the cores tender.

Add the minced garlic and cook until fragrant.

De-glaze the pan with the Marsala wine, and cook until liquid is reduced to about 2-3 tablespoons.

Add the 2 Tbs of butter and allow to heat until it starts foaming.

Add the chopped cabbage, season with the granulated garlic, pepper, salt and caraway seeds. Stir fry until all of the cabbage has been coated with the seasoned butter/oils, and is starting to become tender (about 5-10 minutes).

Add the drained potatoes and the chicken broth/stock, and stir to combine. If more brown "fond" has built up on your pan, use the stock you've added to de-glaze again and combine those flavors into the cabbage.

Return the sausages to the top of the cabbage, along with any juices they may have given off.

Reduce heat to medium, and cover with a lid.

Allow to steam in the broth and juices until the cabbage is as tender as you like (about 10-15 minutes for this wuff).

Plate the cabbage, bacon, and potatoes into a shallow soup bowl and top with a sausage link.

DEVOUR!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being