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Boiled Cabbage, Sausage & Potatoes

Happy Monday, y’all! On a typical Monday you wouldn’t get that out of me, but I’m home with my little man today so it shall be a great day. So far, this morning has consisted of laundry, dishes and leftovers.

Yesterday I made boiled cabbage, sausage and potatoes for the first time. I knew the ingredients but didn’t have measurements so I was unsure about how it would turn out.

It. Was. Amazing. So much that I had leftovers for breakfast.

I made my own measurements and tweaked the ingredients a bit to make it my own.

Here’s what you need:

  • One head of cabbage
  • 2 packages of smoked sausage
  • 6 cups chicken broth
  • 6 cups beef broth
  • 2 cans diced potatoes
  • Garlic powder
  • Cracked pepper

First, peel a couple of layers off your cabbage and start by cutting chunks off to dice up.

Cut the chunk into strips.

Then cut the strips into tiny pieces.

Next, cut up your sausage. I like mine it big pieces but cut it up however you like.

Add the cabbage and sausage to the crockpot (or stockpot if you’re cooking on the stove) and then add your diced potatoes. Be sure to drain and rinse them before you add them.

Then, add your chicken broth and beef broth. This is where all your flavor is coming from. I say to use 6 cups of each, but you want to make sure you have enough liquid to cover everything. So if you need more, use more.

As the cabbage cooks it will shrink. And as the sausage cooks it will swell.

Sprinkle with garlic powder and pepper and stir. Repeat. I do this about 4 times before I finally cover and cook it.

How long you cook it depends on how tender you want your cabbage. I like my cabbage soft enough to mash – no crunch at all – so I cooked mine in the crockpot on high for 6 hours. If you want some crunch to it, cook on low for 6 hours.

If you’re cooking on the stove, cook on medium-high heat for 4 hours, or less if you want your cabbage a little on the crunchy side.

Stir once an hour and add a little more pepper and garlic. Some like to add salt but the sausage is salty enough so I leave out any extra salt.

Scoop some into a butter bowl and you’ve got yourself a delicious southern dish served in the most redneck way possible.

In all honesty, the dishwasher was running and I was about to wait on it to finish before I ate some of this yummy goodness.

But just for presentation purposes, I took a picture of my leftovers this morning in a more presentable bowl.

We’re headed out in a little while to watch trains and have a picnic. It’s going to be unseasonably warm today – 73 in February is unheard of in North Alabama – and we’re going out to enjoy it while it lasts. We’ll have a cold snap before too long and tornado season is right around the corner, and I’m just over here counting down the days until spring is here.


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