18 February, 2016
Sausage – Cabbage Stir Fry
I recently found what looked like a delicious recipe for cabbage rolls. I love cabbage rolls so I decided to make them. Things started well, but this particular recipe had a huge amount of steps—-time consuming steps. When I started the project I was tired. Too tired to be working on a long, multi-step recipe. Things went on and on, and I was not even close to the part at which I usually fail. The wrapping of the mixture in cabbage leaves. I have attempted that a few times with outrageously disastrous results! I looked at what I had already completed and what I still had to do and made an easy decision. Forget cabbage rolls and turn this into sausage/ cabbage stir fry. I did that, and the result was really delicious. Here is what I made. I hope you enjoy it as much as we did.
- 1 head cabbage, chopped after core is removed
- Cooking spray
- 16 ounce package lean sausage
- Freshly ground black pepper
- 1 cup minced onion
- 1 cup minced red bell pepper
- 1 can no salt added garbanzo beans
- 1cup no salt added beef stock
- 1 1/2 cups crushed or diced tomatoes
- 1 Tbs. Hungarian paprika
Lightly coat your largest skillet ( or your wok) with cooking spray and cook the sausage, chopping and stirring until done.
Add the chopped cabbage,minced onion, minced bell pepper and black pepper. Fry, stirring very frequently until the vegetables are nicely cooked. Add the garbanzo beans,beef stock, tomatoes and paprika. Continue cooking, stirring regularly until the liquid is reduced.