Ingredients
-
2
-
6
-
5
-
1
-
3
-
6
-
2
-
2
-
3
-
1
-
1/2
-
-
-
-
Directions
Sausage and Cabbage Casserole, This is one of my personal recipes Created it about 3 years ago, and perfected it until last winter, when I finally was satisfied with it It’s a little bit of work in prep, and needs to cook for a while, but its well worth it Very comforting, very filling, cheap and healthy I do it a lot in the winter, its one of these dishes that warms you up , The dish was good but the number of steps was somewhat unnecessary The dish turns out much like a dish I frequently make without the parboiling of the cabbage and potatoes The only difference taste wise was the addition of the kielbasa and leeks I will not make this recipe again I will however add kielbasa to my regular recipe every now and then for something different
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Steps
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1
Done
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First of All, Prepare the Cabbage. Put a Big Pot With Water to Boil. Do It First, This Way It Will Get to the Boiling Point by the Time You're Done With the Cabbage. Cut the Cabbage Head in Half, Then Again in Half, and Then Cut the Core Out by Cutting the Corner Diagonally. Then Cut It in Inches Wide Strips, and Separate Them a Little. |
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2
Done
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Once the Water Boils, Salt Well, and Put All the Cabbage Inches It Will Look Like a Lot, but Don't Worry, It Will Wilt Down a Lot Too. Cover. as Soon as the Water Returns to a Boil, Count 10 to 15 Minutes, and Drain. Reserve. |
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3
Done
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as the Cabbage Is Cooking, You Can Get Started on the Other Vegetables. First the Carrots. Peel Them and Cut Them in 1/3 of an Inch Slices. Reserve. |
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4
Done
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Wash the Leeks. Leeks Need to Be Really Washed Thoroughly (nothing Worse Than Having Your Teeth Grind on Dirt When You Eat). First Remove the First Couple of Peels, Cut the Dark Green Hard Part of and Trim the Roots. Then Cut Them in Half, Almost All the Way, but Leaving the Bottom Inch Still Attached. |
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5
Done
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Wash Them Really Well, Check Each Leaf on Both Sides For Dirt. Then Chop Them 2/3 of an Inch Thick Chunks. |
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6
Done
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Tip : When You Prepare and Wash Leeks, Remember to Always Do It the Root Side Up, So That the Dirt Washes Out of the Leeks Instead of Flowing Further Inches. |
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7
Done
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Put Them in a Colander, and Separate Them, Under Running Water to Be Safe For Dirt . Reserve. |
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8
Done
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Now Chop Some Bacon in Half Inch Thick Chunks. use About 6-7 Slices of Bacon, but You Can Use More If You Like. Just Don't Use Less, We Need Both the Fat the Bacon Is Going to Release, and the Flavor as a Base For the Cabbage. |
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9
Done
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Just Before You Actually Start Cooking the Dish, Rinse the Pot You Cooked the Cabbage in, Put Your Potatoes in (skin On), Lukewarm Water, Cover and Put to Boil. When It Boils, Add 2 Cubes of Knorr Vegetable Bouillon Cube, and Salt Liberally. Once It Comes to a Boil, Pre-Cook Them For 20 Minutes, Then Remove from the Heat and Leave in the Scalding Water Untill You're Ready For Them. |
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10
Done
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Now We Are Actually Ready to Start Cooking. |
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11
Done
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Start the Bacon It in the Braisier With a Little Olive Oil on Medium Heat to Get It Started. Once Its Starting to Become Golden, Remove It from the Pan With a Slotted Spoon and Reserve. |
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12
Done
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in the Same Fat, Add Half a Tbsp of Lard and Saute the Carrots on Medium Heat With a Little Salt. Cover For 5-10 Minutes, Toss, Cover Again, For Another 5-10 Minutes, Until They Are Starting to Become Golden. Remove from the Pan With a Slotted Spoon and Reserve. |
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13
Done
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in the Same Fat, Lower the Heat to Medium Low, Toss in the Leeks, With a Tbsp of Butter (gotta Have Butter With Leeks), Salt and Pepper, and Cover It Until It Begins to Melt, About 10 Minutes. |
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14
Done
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Add the Cabbage and the Bacon Back in the Pan and Toss Everything Together Until Its Mixed Well. |
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15
Done
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Push It a Little to Make Room For the 2 Sausages, and Hide the Carrots Behind the Barrier Made by the Sausages. use Hillshire Farm. (note : Always Rinse the Sausages Under Cold Water When You Take It Out of the Package). Taste the Cabbage For Salt. Then Cover With 2 Cups of Beef Stock. When I Don't Have Time to Make My Own, use Kitchen Basics Beef Stock, Because as Its Low in Sodium, It Allows Me to Control the Salt. |
