Sassy Sausage and Cabbage

December 21, 2011

This recipe is loosely based on one that is on many recipe sites, called Fiesta Cabbage.This is my kicked up version. Quick and easy – no doubt you have most of the ingredients on hand.If you don’t,add what you have! Whether  green,yellow or red peppers,snow peas, even green beans,almost any veggie works! Just make sure to add the longer cooking ones first.  Try it,you’ll like it.I promise!

  • 1 lb. sausage,whatever kind you like,whatever is on sale, (I’ve used everything from hot and spicey,to apple)
  • 2 T. butter
  • 1 16 oz. can pineapple,half drained 
  • 1 can diced tomatoes,half drained
  • 2 lbs. cabbage (1 medium head),chopped
  • 1 medium or half of a large purple onion
  • 2T. brown sugar
  • 1 T. black pepper

Cut the sausage into 1/4 inch slices.Brown well in a large saute pan. Set the browned sausage aside. Melt the butter in the pan, scraping up the sausage bits. Add the chopped cabbage and toss well to coat. Saute for  5 minutes on medium heat.

Add the purple onion to the pan, toss well and cook another 5 minutes.

Dissolved the brown sugar in the tomatoes and pineapple. Add the pepper and stir together. Pour over the cabbage. Put the browned sausage in next. Stir well to coat cabbage and sausage with sassy sauce.

 Continue cooking on medium heat,until cabbage is softened but not mush (yuk!) and juices reduce and thicken a bit,about 15 minutes.Pour into serving dish,family style.

Our favorite way to eat it is served over rice. It seems to soak up the flavors better than noodles.I make a ring of rice on the plates and serve the sassy sausage and cabbage in the middle.


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