Country Cabbage

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One pot meals are my favorite! Just throw everything in and out comes a fabulous meal with minimal dishes to wash! This hearty cabbage stew is perfect for a chilly winter night, and like most soups, stews, and sauces this recipe gets better after it sits. I made a heaping pot on a Friday and my husband and I ate it the entire weekend! Pair with a wedge of sweet cornbread for sopping, and enjoy a great meal without being tied to your stove top for hours!

1/2 lb Bacon

1 Onion Sliced

1 Bell Pepper Sliced

1 lb ground Sausage

1 small head Cabbage

6 Red Skin Potatoes

1 can Rotel Tomatoes

1 lb Smoked Sausage sliced

1/2 c Ketchup

2 c Water

Salt, Pepper, and Hot Sauce to Taste

Cook bacon in heavy bottom soup pot or dutch oven. Once bacon is crisp remove and drain on paper towels. Cool and crumble. Reserve for later.

Add ground sausage, onion, and bell pepper and cook until sausage is done. Cut cabbage into hearty chunks and add to sausage mixture. Cut potatoes in fourths and add to pot. Add remaining ingredients and cook until potatoes and cabbage are fork tender. Adjust seasonings, and crumble reserved bacon over the top.

You can substitute ground beef or venison for ground sausage. I used venison sausage when I last cooked this recipe.

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Jennifer Cornwell