Fried Cabbage and Sausages

This is one of my wife’s and my daughter’s favorites. They would have it 2-3 times per week if I would cook it that often.

Fried Cabbage
Ingredients:

• 1 head Cabbage washed and cut up
• 2-3 medium onions
• 3 stalks of celery cut on a bias
• 2 Bell Peppers cut up
• 8-10 Sweet Peppers julienned
• 5-6 Strips of Bacon
• 1 14 oz. Package of Kielbasa
• 1 package Italian Sausage (5 Links)
• Black Pepper
• Chicken bouillon powder (I prefer Knorr brand from the Hispanic section of the supermarket)
• Ham Flavored Concentrated Seasoning | Sabor a Jamon
• Red Pepper Flakes
• Extra Virgin Olive Oil

Method:

• Cut the onions, celery, bell peppers and sweet peppers and put to the side
• Quarter then cut cabbage
• Simmer the Italian Sausage in chicken bouillon, Italian seasoning and red pepper flakes until done through. Don’t try a full boil because they will usually split open if you do
• Cut kielbasa and cook in a grill pan if you have one for nice grill marks. If you don’t have a grill pan, a nice heavy skillet will work to brown them (they are already cooked but the Maillard Reaction is what we are after for flavor)
• Cut cooked Italian Sausage and grill or brown, the same as the kielbasa
• Cook the bacon until it is crispy, remove and chop into pieces 1/4 to 1/2 inch. Reserve the drippings for the cabbage
• Add the cabbage, celery, onions and bell peppers to a large skillet with a little water, olive oil, a little chicken bouillon granules (a Tbsp or so,) and a packet of ham bouillon if you want
• Cook until it starts to will or soften
• Add bacon, kielbasa and Italian Sausage and pan drippings (nice old-fashioned way to say fat or grease. LOL!) to the cabbage and cook together until almost as well done as you like
• Add red pepper flakes, black pepper and sweet peppers and toss it all together. The reason for adding in the sweet peppers this late is that the cook very quickly
• Put everything into a 375 or 400-degree oven for 10 to 15 minutes if you like. 400-degrees will give you yummy, crispy bits
• Plate and serve

 

 

 

 

 

Cornbread Sticks

Ingredients: (Per Pan so I doubled it)

1 package Shawnee Mills Yellow Buttermilk Cornbread mix

1 large egg

2/3 Cup Whole Milk

Ghee or Clarified Butter (Optional)

Lard, shortening or oil

Method:

• Put a little lard, shortening or oil into each ear of the cornstick pan
• Add a little ghee or clarified butter to each ear as well if you want. It won’t burn like regular butter
• Place the pans into the oven and set to 400 degrees
• Mix up the cornbread batter and put into a Ziploc bag
• Let the pans heat up with the oven and they will be ready when the oven comes to temperature
• Remove the pans carefully
• I use a silicone baster brush to make sure that all the kernels are oiled well at this point
• Cut a corner off the baggie and pipe the batter into the ears. It should sizzle, this means it won’t stick and you will have a wonderful, crispy crust (Don’t overfill the ears, they will expand or rise while you are finishing filling the pans and you will have a huge mess!) The reason I pipe it in is so that the batter goes exactly where I want it to, with absolutely no mess
• Put the pans back into the 400-degree oven for 8 minutes or until browned to your liking (If you are using a mix like I did here, ignore the temperature and time suggestions. They are for cold pan cornbread, 20 minutes like suggested would be incinerated!)

 

 

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