Ingredients:
For 1.5 quart/1.4 liter crockpot
4 cups* (about 470 g) cut/shredded cabbage
1 medium onion, chopped
1 3/4 teaspoons salt**
1/4 teaspoon pepper
5 oz (150 ml) broth
1 pound (450 g) fully cooked sausage***, cut into serving size pieces
Edited to add: the sausage is of this type, sans the grill marks :).
* About 3 cups, or enough to fill a 1.5 qt crockpot to the brim (cabbage cooks down).
** Cabbage takes in spices very well, and it's really easy to make it poisonously salty! So try it with this amount of salt first and then decide if you need more.
*** It seems that the sausage leaks some of its oil and spices onto the cabbage, so if you substitute tofu, it might be a bit bland.
Directions:
Cut cabbage. Chop onion.
Put cabbage and onion into crockpot.
Arrange pieces of sausage on top.
Stir spices into broth. Pour on top of the cabbage.
Cover and cook on low until cabbage is tender, about 6 hours.
Makes about 3 servings.
3 comments:
What sort of sausage? I want to try this, it sounds like good aafter-school dinner.
Also, do you think this would freeze and defrost well?
:-)
The type that's smoked meat in a casing like this one. Is sausage something else in Australia?
I would be hesitant to freeze cooked cabbage due to its high water content. But I rarely freeze cooked food, so I am no capacity on what freezes well :).
Ahh ok, gotcha.
Sausages come in all shapes and sizes and varieties in Australia, and the most common sort are simply uncooked mince in casing, ready to be grilled or barbequed. I didn't think that sort would work very well :-D The sort you're talking about usually has a name - krakowurst springs to mind?
Thanks!
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