Cabbage and Sausage Recipes: Easy and Delicious Ways to Cook

Ah, cabbage and sausages! The aroma alone is enough to transport you back to childhood, to a time of warm kitchens and comforting meals. It’s a classic pairing for a reason, offering a hearty, satisfying meal that’s perfect for any occasion. But sometimes, you crave a little more than the standard fare. You want to explore new flavours, try different textures, and discover the endless possibilities that this humble combination holds.

That’s where this article comes in! I’m going to share my favourite cabbage and sausage recipes, some passed down from generations, others born from my own kitchen experiments. We’ll journey through classic comfort food, explore global influences, and delve into creative twists that will make you rethink what you thought you knew about cabbage and sausages. So grab a cuppa, get cozy, and let’s embark on a culinary adventure together.

(Part 1) A Blast From The Past: Classic Cabbage and Sausage

Let’s start with the foundation, the dish that most of us hold dear. This is the quintessential cabbage and sausage combo, the one that evokes warm memories and a feeling of pure contentment. I’m talking about, of course, the legendary:

Cabbage and Sausage Casserole

This casserole is the ultimate comfort food. It’s hearty, soul-warming, and undeniably delicious. The best part? It’s incredibly easy to make, even for those who aren't seasoned cooks.

You'll need:

• 1 large head of white cabbage, chopped (about 1 kg)
• 1 lb sausages (your choice - pork, Cumberland, spicy, whatever you fancy)
• 1 large onion, chopped
• 2 tbsp plain flour
• 500 ml beef stock
• Salt and freshly ground black pepper to taste

Instructions:

1. Start by browning the sausages in a large, heavy-bottomed pan over medium heat. No need to cook them all the way through, just get a nice golden crust.
2. Remove the sausages from the pan and set them aside. Now, add the chopped onion to the pan and cook until softened, about 5 minutes. This will give your casserole a lovely depth of flavour.
3. Stir in the flour and cook for a minute or two, stirring constantly. This will help to thicken the sauce.
4. Pour in the beef stock and bring to a simmer, stirring to dissolve any lumps of flour. Add the cabbage and the browned sausages back to the pan.
5. Cover the pan and simmer gently for about 30 minutes, or until the cabbage is tender and the sausages are cooked through. You might need to add a little more stock if the mixture gets too dry.
6. Season generously with salt and pepper, taste, and adjust seasoning as needed. Serve hot, with a dollop of creamy mashed potatoes or a crusty bread for dipping.

Now, this is a basic recipe, a starting point for your culinary creativity. You can add a dash of mustard for a tangy kick, a pinch of paprika for a smoky depth, or even some diced potatoes for added substance. Apples and bacon can also add delicious layers of sweetness and smokiness, respectively. Remember, cooking is an art, not a science, so experiment and find the combinations that speak to your taste buds.

(Part 2) A Trip Around the World: Global Flavours

Let's take that classic cabbage and sausage combination and infuse it with a vibrant, global spirit. We’ll journey to different corners of the world, exploring the rich tapestry of flavours that each culture brings to the table.

Mediterranean Delight: Cabbage and Sausage with Lemon and Herbs

This recipe transports you to a sun-drenched Mediterranean coast, bursting with the fresh, bright flavours of lemon and herbs. It’s a lighter, more refreshing take on the classic, perfect for a summer evening.

You'll need:

• 1 large head of savoy cabbage, chopped (about 1 kg)
• 1 lb italian sausages, preferably sweet or mild
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup chicken stock
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the Italian sausages and cook until browned on all sides. Remove them from the pan and set aside.
2. Add the onion and garlic to the pan and cook until softened, about 5 minutes. This will create a base for the delicious sauce.
3. Pour in the white wine and chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the chopped savoy cabbage and the browned sausages back to the pan.
4. Cover the pan and simmer gently for about 20 minutes, or until the cabbage is tender. The sausages should be cooked through by this point. If the mixture gets too dry, add a little more stock.
5. Stir in the lemon juice, parsley, oregano, salt, and pepper. Taste and adjust seasoning as needed.
6. Serve hot, with a generous dollop of creamy Greek yogurt or a crusty bread for dipping. You could also add a sprinkle of crumbled feta cheese for extra tang.

This dish embodies the essence of Mediterranean cuisine - fresh, vibrant, and bursting with flavour. The tangy lemon and aromatic herbs create a delightful contrast to the richness of the sausage and the heartiness of the cabbage.

Asian Fusion: Cabbage and Sausage Stir-Fry

Let’s take a journey to the Far East, where we’ll combine the comforting familiarity of cabbage and sausage with the vibrant, bold flavours of Asian cuisine. This stir-fry is a symphony of textures and tastes, a testament to the versatility of this classic pairing.

You'll need:

• 1 head of Napa cabbage, sliced (about 1 kg)
• 1 lb Chinese sausages, preferably the sweet variety
• 2 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the vegetable oil in a large wok or frying pan over high heat. Add the Chinese sausages and cook until browned, about 5 minutes. Remove them from the pan and set aside.
2. Add the onion, garlic, and red bell pepper to the pan and stir-fry until softened, about 3 minutes. This will release their fragrant aromas.
3. Add the Napa cabbage and stir-fry for a few minutes, until wilted, but still retaining a bit of crunch. Don’t overcook the cabbage, as it will become mushy.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and ground ginger. This will create a delicious, flavour-packed sauce.
5. Pour the sauce over the vegetables and sausages and stir to combine. Cook for a few more minutes, until the sauce has thickened and coats the ingredients evenly.
6. Season with salt and pepper to taste, and serve hot with steamed rice or noodles. A sprinkle of chopped green onions and sesame seeds adds a final flourish.

This stir-fry is a testament to the beauty of Asian cuisine, where bold flavours and contrasting textures create a culinary masterpiece. The sweet and savory notes of the Chinese sausages blend beautifully with the crispness of the Napa cabbage, while the sauce adds a symphony of umami, tang, and sweetness.

(Part 3) Sausage and Cabbage on the Go: quick and easy meals

Life’s busy, and sometimes you need a meal that’s quick, easy, and still delicious. These recipes will satisfy your cravings without sacrificing flavour or making you spend hours in the kitchen.

Cabbage and Sausage Soup

This is the epitome of comfort food - a warm, hearty soup that’s perfect for a chilly evening or a cozy weekend lunch. It’s so easy to make that you can practically throw it together blindfolded.

You'll need:

• 1 head of green cabbage, chopped (about 1 kg)
• 1 lb sausages, roughly chopped (your choice, but pork or Cumberland work well)
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 tbsp olive oil
• 1 litre vegetable stock
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sausages and cook until browned on all sides. Remove them from the pan and set aside.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. This will give the soup a wonderful base of flavour.
3. Pour in the vegetable stock and bring to a simmer. Add the chopped green cabbage and the browned sausages back to the pot.
4. Cover the pot and simmer gently for 15-20 minutes, or until the vegetables are tender and the sausages are cooked through.
5. Season generously with salt and pepper, taste, and adjust seasoning as needed.
6. Serve hot, garnished with a dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil. A crusty bread for dipping is always a welcome addition.

This soup is incredibly versatile. Add some diced potatoes for extra substance, a handful of lentils for protein, or even a few chopped tomatoes for a touch of sweetness. Feel free to experiment with different herbs and spices to create your own unique flavour profile.

Cabbage and Sausage Wraps

These wraps are a perfect, portable meal that’s great for lunch, a light dinner, or a picnic. They’re quick to assemble and can be customized to your taste.

You'll need:

• 1 lb cooked sausages, sliced
• 1 head of red cabbage, shredded
• 1/2 cup grated cheddar cheese (or your favourite cheese)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper to taste
• Tortillas or wraps (your choice - flour, whole wheat, etc.)

Instructions:

1. In a bowl, combine the mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper to taste. This will create a creamy, tangy sauce.
2. Spread the sauce evenly over the tortillas or wraps. Top with the shredded red cabbage, sliced cooked sausages, and grated cheese.
3. Roll up the wraps tightly and serve immediately. For extra crunch, add some chopped bell peppers or a sprinkle of toasted sesame seeds.

These wraps are a great way to use up leftover cooked sausages, and they’re incredibly versatile. Experiment with different fillings - add some sliced avocado, chopped tomatoes, or even a dollop of salsa for a flavour explosion.

(Part 4) Beyond the Basics: Creative Cabbage and Sausage Ideas

We’ve mastered the classics, explored global flavours, and conquered quick and easy meals. Now, let’s get creative, venturing beyond the familiar and into the realm of culinary adventure. Here are a few ideas that will make you think differently about cabbage and sausages.

Cabbage and Sausage Pizza

Who says pizza has to be just pepperoni and cheese? Let’s elevate this classic dish with a symphony of flavours, using our beloved cabbage and sausage combo.

You'll need:

• 1 lb sausage, cooked and crumbled
• 1 head of green cabbage, shredded
• 1/2 cup grated mozzarella cheese
• 1/4 cup pizza sauce (your favourite variety)
• 1/4 cup chopped fresh basil
• Pizza dough (store-bought or homemade)

Instructions:

1. Preheat your oven to 450°F (230°C) for a perfectly crispy crust.
2. Roll out the pizza dough and place it on a lightly floured baking sheet.
3. Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Top with the crumbled cooked sausage and the shredded green cabbage.
4. Sprinkle generously with the mozzarella cheese and chopped fresh basil.
5. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. Let the pizza cool slightly before slicing and serving hot. Add a drizzle of olive oil or a sprinkle of red pepper flakes for an extra touch of flavour.

This pizza is a perfect combination of textures and tastes. The crispy crust provides a base for the savory sausage and the tangy cabbage, while the melted mozzarella cheese adds a creamy richness. The fresh basil adds a bright, herbaceous note that elevates the entire dish.

Feel free to experiment with different toppings. Add some chopped red onion, bell peppers, mushrooms, or even a sprinkle of crumbled feta cheese for an extra tang. The possibilities are endless, so let your culinary imagination run wild!

Cabbage and Sausage Fritters

These fritters are a delicious, bite-sized treat that’s perfect as a starter, a light lunch, or even a fun snack. They’re packed with flavour and incredibly satisfying, with a crispy exterior and a tender, flavorful interior.

You'll need:

• 1 lb sausage, cooked and crumbled
• 1 head of red cabbage, finely shredded
• 1/2 cup plain flour
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/4 cup milk
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the crumbled cooked sausage, finely shredded red cabbage, flour, grated parmesan cheese, egg, milk, and chopped fresh parsley. Season generously with salt and pepper, taste, and adjust seasoning as needed.
2. Heat the vegetable oil in a large frying pan over medium heat.
3. Using a spoon, drop heaping spoonfuls of the mixture into the hot oil, working in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
4. Remove the fritters from the pan and drain on kitchen paper to absorb any excess oil. Serve hot, with a dollop of sour cream, aioli, or a side of your favourite dipping sauce.

These fritters are a perfect example of how simple ingredients can be transformed into something truly delicious. The crispy exterior provides a satisfying crunch, while the tender interior bursts with the flavours of the sausage, cabbage, and cheese.

Don’t be afraid to experiment with different herbs and spices. A pinch of cumin or paprika adds a smoky depth, while a touch of fresh thyme or rosemary offers a more earthy flavour. The possibilities are endless, so have fun and discover the flavour combinations that you love!

(Part 5) The Sausage and Cabbage Symphony: Pairing Perfection

A great meal is about more than just the main course. It’s about creating a harmonious symphony of flavours and textures, where each element plays its part in creating a culinary masterpiece. So, what are the perfect companions for our cabbage and sausage stars? Let's explore some delicious pairings.

The Starch: A Bed of Comfort

We need a sturdy foundation, a bed of comfort for our sausage and cabbage to rest upon. Here are some classic starch options:

• Mashed Potatoes: A timeless pairing, creamy and comforting. The richness of the mashed potatoes balances beautifully with the savory sausage and the slightly sweet cabbage.
• Rice: A versatile option. You can use white, brown, or even wild rice. Rice provides a neutral canvas for the other flavours to shine.
• Couscous: Light and fluffy, with a subtly nutty flavour. Couscous adds a delicate touch to the meal, complementing the heavier elements of the sausage and cabbage.
• Potato Wedges: A crispy, satisfying side that complements the richness of the dish. The contrast between the soft cabbage and sausage and the crispy potato wedges creates a wonderful textural experience.

The Green: A Burst of Freshness

To counter the richness of the dish, we need a touch of green, a burst of freshness that adds a lightness and a vibrant contrast. Here are some suggestions:

• Green Salad: A simple side salad with vinaigrette dressing. A classic pairing that adds a refreshing element to the meal.
• roasted asparagus: A delicate and flavorful green that pairs beautifully with the sausages. The smoky flavour of the roasted asparagus complements the savory richness of the sausage.
• steamed broccoli: A classic pairing that adds a bit of crunch and sweetness. The broccoli adds a healthy dose of vitamins and minerals, creating a well-balanced meal.
• green beans: A quick and easy side that’s always a crowd-pleaser. The green beans add a fresh, slightly sweet flavour and a pleasant crunch to the dish.

The Drink: A Toast to Flavour

A good drink can elevate any meal, adding a layer of complexity and complementing the flavours of the dish. Here are some ideas to accompany your cabbage and sausage creation:

• Beer: A classic pairing, especially with pork sausages. Try a pale ale or a lager. The hoppy bitterness of the beer cuts through the richness of the dish, creating a refreshing contrast.
• Wine: A light red, such as a Pinot Noir or a Beaujolais, will work well. If you prefer white, a dry Riesling or a Sauvignon Blanc would be a good choice. The fruity notes of the wine complement the sweetness of the cabbage and the savoury flavour of the sausage.
• Apple Juice: A refreshing and slightly sweet drink that cuts through the richness of the dish. The apple juice adds a touch of sweetness and acidity, creating a balanced flavour profile.
• Water: Sometimes, the best pairing is a simple glass of water. It allows the flavours of the dish to shine through without any interference.

(Part 6) The Art of the Sausage: Choosing Your Weapon

The sausage is the star of the show, the driving force behind the flavour of the dish. Choosing the right sausage is crucial, as it will set the tone for the entire meal.

Pork Sausage: The Classic Choice

Pork sausage is a classic for a reason. It’s versatile, affordable, and has a rich, savory flavour that’s both comforting and familiar. You can find pork sausages in a variety of styles, from mild to spicy, offering a range of flavour profiles to suit your taste. If you’re looking for a traditional sausage and cabbage dish, pork sausage is the way to go.

Chicken Sausage: A Lighter Option

If you're looking for a lighter option, chicken sausage is a good choice. It’s lower in fat than pork sausage and has a milder flavour that makes it a great option for those who prefer a lighter meal. You can find chicken sausages in a variety of flavours, including Italian, chorizo, and apple, allowing you to explore different taste profiles without sacrificing the classic combination of sausage and cabbage.

Spicy Sausage: Add a Kick

For those who like it hot, spicy sausage is the perfect choice. You can find spicy sausages made with various chili peppers, such as jalapeno, habanero, or scotch bonnet, offering different levels of heat. Spicy sausages add a fiery kick to any dish, and they’re particularly good with cabbage and potatoes.

Other Options: Get Creative

Don’t be afraid to experiment with other types of sausages. You can find sausages made with beef, lamb, turkey, or even venison. You can also find sausages with unique flavour combinations, such as apple and sage, garlic and herb, or even chorizo. The possibilities are endless! Just make sure you choose a sausage that complements the other ingredients in your dish and suits your personal taste preferences.

(Part 7) The Cabbage Chronicles: Picking the Perfect Partner

The cabbage is the other half of this dynamic duo, adding a unique flavour and texture that elevates the entire dish. Different types of cabbage have distinct characteristics, so choosing the right one can make a significant difference in the final outcome.

White Cabbage: The Stalwart

White cabbage is the classic choice for sausage and cabbage dishes. It’s hearty, affordable, and has a slightly sweet flavour that complements the savoury sausage beautifully. It holds up well to cooking and can be used in stews, soups, casseroles, and even wraps.

Red Cabbage: A Burst of Colour

Red cabbage adds a vibrant splash of colour to any dish, instantly making it more visually appealing. It has a slightly tart flavour and a crunchy texture that adds a delightful contrast to the softer sausage and cabbage. It’s great in salads, slaw, and stir-fries, and it also holds up well to cooking and can be used in stews and casseroles.

Savoy Cabbage: Delicate and Sweet

Savoy cabbage is a delicate variety with crinkled leaves, giving it a unique appearance. It has a slightly sweet flavour and a tender texture that’s perfect for lighter dishes, such as salads, stir-fries, and wraps. Savoy cabbage doesn’t hold up well to long cooking times, so it’s best used in dishes that require shorter cooking times.

Napa Cabbage: Asian Inspiration

Napa cabbage is a popular choice in Asian cuisine, bringing a distinct flavour and texture that’s perfect for stir-fries, wraps, and salads. It has a mild, slightly sweet flavour and a crisp texture that adds a refreshing element to the dish. Napa cabbage is also a good choice for kimchi, a fermented Korean dish.

(Part 8) The Ultimate Cabbage and sausage guide: FAQs

You’ve got questions, I’ve got answers. Let’s address those lingering cabbage and sausage concerns.

1. How do I store leftover cabbage and sausage?

Store leftover cabbage and sausage in an airtight container in the refrigerator. It will last for 3-4 days. You can reheat it in a pan on the stovetop or in the microwave. To ensure the best quality, reheat it gently to avoid overcooking the cabbage.

2. Can I freeze cabbage and sausage?

Yes, you can freeze cabbage and sausage, but it's best to freeze them separately. To freeze cabbage, blanch it in boiling water for a few minutes, then drain it and cool it completely before freezing. Sausages can be frozen raw or cooked. To freeze cooked sausages, cool them completely before freezing.

3. What are some good substitutions for cabbage?

If you don’t have cabbage on hand, you can use other leafy greens, such as kale, collard greens, or spinach. Just be sure to adjust the cooking time, as these greens may take longer to cook than cabbage. Experiment with different greens to discover your favorite combinations.

4. What are some good substitutions for sausages?

If you don’t have sausages, you can use other types of meat, such as bacon, ground beef, or chicken. Just be sure to adjust the cooking time and flavourings to suit the meat you’re using. For example, ground beef can be browned and seasoned with spices similar to sausages. Chicken can be used in stir-fries or soups, adding a lighter flavour profile.

5. What are some tips for making the best cabbage and sausage dish?

Here are a few tips to help you create a truly delicious cabbage and sausage dish:

• Use high-quality sausages: The quality of your sausages will have a big impact on the flavour of your dish. Try to find sausages made with fresh ingredients and minimal additives.
• Don't overcook the cabbage: Cabbage can become mushy if it's overcooked. Cook it until it's tender but still has a bit of bite.
• Season well: Don’t be afraid to experiment with different seasonings. Try adding herbs, spices, and other flavourings to enhance the taste of your dish.
• Serve hot: Cabbage and sausage dishes are best served hot. They’re a great source of comfort food, and they taste even better when they’re piping hot.

There you have it, a comprehensive guide to exploring the world of cabbage and sausage. Armed with this knowledge, you’re ready to embark on your own culinary journey. So, get in the kitchen, have fun, and let your creativity shine! Happy cooking!