If you tried my stuffed cabbage recipe – now what to do with the unused portion of the head of cabbage?
I tried this mouth-watering, kitchen-smells-great recipe from Penzy’s Spices 2012 winter catalog (p.22) with a few changes. I left out the onion and salt, added one 14 oz. can of spiced red beans and used only two andouille sausages (meat as flavoring) instead of an entire pound of sausage.
Here’s the recipe I made:
You will need 2 tbsp. olive oil, 1/2 head of coarsely chopped cabbage, 2 cloves of chopped garlic chopped, 4 carrots peeled and cut into sticks, 2 cups chicken broth, 1 14 oz. can of chopped tomatoes, 1 14 oz. can of red beans, 2 sliced andouille sausages (or any Polish or Italian sausage you like), 1 tsp. caraway seed, cracked black pepper, curry and cumin.
Drizzle olive oil in a heated pan. Toss in garlic and carrots. Saute about 5 minutes. Add cabbage and continue cooking another 5 minutes. Add chicken broth, beans and tomatoes. Add spices. Simmer, uncovered 20-30 minutes. Makes five, 2-cup main servings.
Add crusty bread or red wine and it is a warm, hearty, winter meal.
You may also like Piano & Stuffed Cabbage, One Artichoke, One Lemon and Pasta 43 Ways.
