Welcome to another addition of Recipe ReDux! Our August Recipe ReDux takes us Back to the Dinner Table.
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
Turkey Sausage and Braised Cabbage lightens up a favorite family skillet dinner. Baking turkey sausage cuts the grease associated with traditional pork sausage.
Braised Napa and Savory cabbage replaces the popular butter and oil rich version. I jazzed it up with oven roasted cherry tomatoes and onions. Simmer with chicken stock for a flavor boost!
Spoon over mixed rice for a complete back to the table family meal.
Turkey Sausage and Braised Cabbage
Ingredients
- 1 pound turkey sausage (sweet, hot or country)
- 6 cups shredded cabbage (napa, savory or green)
- 3 cups cherry tomatoes, halved
- 1/2 cup onions, diced
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 3 cups cooked rice
- salt and pepper to taste
Instructions
- Place tomatoes and onions on a sheet tray. Drizzle with oil. Season with salt, pepper and oregano. Roast at 350 degrees for about 15 minutes, turning occasionally until skins begin to char and shrivel.
- Bake sausage uncovered in a shallow pan with a little water in the bottom. Bake until internal temperature reaches 165 degrees (about 30 minutes)
- While sausage cooks, braise cabbage. Add cabbage and chicken stock to a large skillet. Bring to a boil, cover and reduce heat to simmer.
- When sausage is cooked, slice into bite-sized pieces. Add sausage, tomatoes and onions to skillet. Simmer about 10 minutes until thoroughly heated.
- Add rice and serve.
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Ingredients
- 1 pound turkey sausage (sweet, hot or country)
- 6 cups shredded cabbage (napa, savory or green)
- 3 cups cherry tomatoes, halved
- 1/2 cup onions, diced
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 3 cups cooked rice
- salt and pepper to taste
Instructions
- Place tomatoes and onions on a sheet tray. Drizzle with oil. Season with salt, pepper and oregano. Roast at 350 degrees for about 15 minutes, turning occasionally until skins begin to char and shrivel.
- Bake sausage uncovered in a shallow pan with a little water in the bottom. Bake until internal temperature reaches 165 degrees (about 30 minutes)
- While sausage cooks, braise cabbage. Add cabbage and chicken stock to a large skillet. Bring to a boil, cover and reduce heat to simmer.
- When sausage is cooked, slice into bite-sized pieces. Add sausage, tomatoes and onions to skillet. Simmer about 10 minutes until thoroughly heated.
- Add rice and serve.
Enjoy these great Back to the Dinner Table recipes from Recipe ReDux!
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