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Steamed cabbage and smoked saugage

Discussion in 'Food Forum' started by Neal, Mar 5, 2005.

  1. Neal

    Neal Millennium Member

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    Yesterday I had a craving for cabbage. Steamed the cabbage with smoked sausage and seasoned with lemon pepper and seasoned salt. Also put a couple tablespoons of no-transfat margerine in with it. It was very tasty. However, I think it would be better if it had potatoes and onions cooked with it. Any suggestions for other seasonings? Does Old Bay sound like something that would be good in this dish? Seeing how cabbage is supposed to be very good for the body, and I am at the age where this is important(over 50 and overweight), I should try to eat this kind of food more often.
     
  2. DigiDuckie

    DigiDuckie Strapped Duck

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    Cabbage, potatoes, sausage and bacon sound good. I might would even dice up a chile pepper to mix into it once I had it on my plate. M'm!

    I don't like Old Bay seasoning, so my opinion would be of no help to you. Maybe a little Cajun seasoning?
     

  3. Mild Bill

    Mild Bill Millennium Member

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    Chopped Italian Parsley at the end...
    A Lil' Old Bay never hurts... Just watch you don't over salt because of it...

    Maybe some Caraway seeds cooked with the cabbage...

    I'd saute it all rather than steam... ???

    ;c
     
  4. Neal

    Neal Millennium Member

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    Please explain why. Better flavor?
     
  5. Barth Boffo

    Barth Boffo

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    If you saute, you add calories,(the cooking oil).
    Try to find Cavenders' Greek saesoning.
    Get the type with no salt. It is so much
    better than virtually any other season-all
    type product. You can use it as a salt or
    general purpose seasoning.
    Try substituting rutabagas for potatoes.
    You'll be getting better nutrition and the
    flavor will add to the dish.
     
  6. Neal

    Neal Millennium Member

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    Thanks for the tips. Is that seasoning normally found in groceries stores, or is it only found in greek delis?
     
  7. Mild Bill

    Mild Bill Millennium Member

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    With sautéing you reduce moisture which concentrates flavors...
    Also, you can "brown and carmelize" a lot of the ingredients which brings up the depth
    and character of flavors...

    Sausage cooked in a hot non-stick skilled will get crusty and brown on the outside...
    Then you can remove it (or not) and toss in the cabbage...
    The cabbage's moisture will dissolve and bring up the concentrated flavors of the brown bits, or "fond"
    from the bottom of the pan into the mix...
    Then you can toss the sausages back in if you took them out...

    Steaming is great for vegetables because they hold their nutrients and color if you don't over cook them...
    I steam stuff...

    Everything sizzling/mingling together in the recipe's flavors just seems preferable to me...

    The calories added by using a lil' Olive oil is just a non issue...
    'Specially if you wanna make something good...
    We are talking about a sausage recipe here! :)

    Concentrating flavors while tasting along the way is just my usual style, but there are variations of recipes,
    and that's... a good thing!

    ;c