Cabbage and Sausage Skillet Dinner Recipe

We've been on a cabbage kick lately--something I never thought I'd say. :) The stuff is great fresh and crisp on top of a sandwich or cooked and added to a myriad of dishes. It's mild flavor is the perfect accompaniment to flavorful meals. With the addition of cooked sausage & onions and finely the brown rice, the dish becomes filling and healthy--in about 30 minutes.

Cabbage and Sausage Skillet Dinner Recipe

recipe by adorkablerecipes.blogspot.com

Serves 3-4 

Ingredients

2 fully cooked Polish sausages, sliced
1/2 small onion, thinly sliced
2 cups chopped cabbage
1 -14.5oz can diced tomatoes
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups cooked brown rice 

Directions
Heat a large skillet to medium-high. Once pre-heated, add in slices of sausage and cook until crisp on one side. Turn sausage pieces over. Stir in onion and cabbage and cover. Cook for 5-10 minutes, until cabbage is softened. Stir in tomatoes, basil, salt, and pepper. Stir in brown rice. Cover once again and bring to a low boil. Cook for 10 more minutes. Serve.

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Crunchy Veggie Deluxe Sandwich Recipe

For a fast, easy, delicious lunch, this vegetable-loaded sandwich hits the spot--and for very few calories! The homemade sandwich thins make the perfect bookends for these crunchy ingredients, but any sandwich bread and bun would work. 

Crunchy Veggie Sandwich Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2 homemade sandwich thins

2 slices Swiss cheese (or other deli cheese)

1 carrot, grated

1/4 green pepper, sliced

4 slices tomato

1 cup finely sliced fresh cabbage

mustard 

Directions 

Carefully slice sandwich thins in half. Top each bun with one slice of cheese, half of the grated carrot, green pepper slices, tomato slices, and shredded cabbage. Spread the top half of the sandwich thin with your favorite mustard. 

Serve! 

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Fresh Cabbage and Veggie Wrap Recipe

I have been on a bit of a cabbage kick lately. I used to think this heavy head of lettuce-like leaves were only for my grandma and her really smelly cabbage rolls (which I probably thoroughly enjoy now.) But I have had an extreme change of heart toward cabbage. I LOVE it. It's perfect to use in the fresh form as well--so crunchy and filling and fairly mild in taste. 

This veggie wrap is an amazing lunch, over flowing with vegetables and nutrients. I can't wait for another chance to make one for lunch. 

Fresh Cabbage and Veggie Wrap Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2- 8-10 inch soft flour tortilla

1/2 whole carrot, grated

1/4 whole green pepper, chopped

1/2 cup freshly shredded cabbage

1/4 cup chopped tomatoes

thinly sliced onion, to taste

2 Tbsp light Ranch dressing

freshly grated pepper

Directions

Arrange the vegetables down the center of each tortilla. Drizzle lightly with Ranch. Sprinkle with pepper. Tuck in the bottom edge and then wrap each side tightly around the toppings. 

Enjoy! 

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Unstuffed Cabbage Soup

I had never cooked with whole, fresh cabbage before, and honestly my childhood experiences with cabbage made me want to run the other way. My grandma would make stuffed cabbage rolls on occasion and I distinctly remember how awful it smell as it cooked for what seemed like hours. I think my grandma would be proud of me for getting past my dislike for cabbage and trying this soup. And I'm certain she would love the tasty results. 

My husband and I have been eating this soup every day since I made the first pot three days ago. This is a big deal for Kevin because he normally doesn't request leftovers even if he enjoyed the meal the first time around. He tells me it's the rice. He loves what the rice does to this soup. There's hardly more than a cup of rice in 6 quarts of soup, but it makes a difference and adds the perfect thickness and consistency. 

There aren't any special seasonings or spices in this soup aside from salt or pepper, and I love it that way. I'm the one who adds spices to everything, but I'm glad I stuck to the recipe on this one--the delicate flavor combination of the cabbage, beef and tomatoes is just too perfect to cover with extra seasonings. 

Hearty, delicious and nutritious, I hope you love this soup as much as we do!

Unstuffed Cabbage Soup

recipe adapted from Tasty Kitchen

Serves 10

Ingredients

1/2 cups uncooked rice plus up to 2 cups water

1 whole onion

1 clove garlic, minced

2 stalks celery, chopped

1 pound ground beef or turkey

3 cans (14.5 Oz. Can) plain diced tomatoes

2 whole bay leaves

4 cups water

1/2 head cabbage, shredded

1 Tbsp tomato paste

Salt

Pepper

Directions

In a small sauce pot combine rice and up to 2 cups water (depending on type or rice and specific package directions.) Bring water to boil, stir occasionally until fully cooked.  

In a heavy pot, saute onions until translucent. Add minced garlic and sliced celery. Cook until fragrant and tender. Add ground beef or turkey to the cooking pot, breaking up into small pieces, and cooking until brown and cooked through. Add cooked rice, diced tomatoes, bay leaves, 4 cups water, shredded cabbage, and tomato paste (can substitute with ketchup). Salt and pepper to taste.

Bring to a boil, then cover and reduce heat to low. Simmer for one hour, until cabbage is thoroughly softened. 

Store leftovers in airtight containers in the refrigerator. Soup will thicken after setting. Add additional water each time soup is reheated, to bring back to desired soup-consistency. 

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