I’ll be totally honest. I made this a while ago. Possibly even a month ago. I just totally forgot to blog about it!
I’m glad I stumbled upon the pictures today, though, because this recipe was two of my favorite things:
- Delicious; and
- Really, really, really, really easy.
So here’s to that! I’m on vacation this week anyway, so between reading, watching LOST season six (!), and going to the gym, I thought it’d be a good time to go through all of my old pictures and see if there’s anything I need to catch up on in there (and apparently there was). So enjoy this, and for all of you who aren’t on vacation–I’m sorry, but here’s an easy dinner for you.
Crockpot Sausage and Cabbage (adapted from this recipe)
- 4 medium red potatoes, scrubbed and chopped
- 1 onion, sliced
- 1/2 head of cabbage, roughly sliced
- 1 T butter, melted
- 5-8 links sausage (I used sweet Italian)
- 1/2 C apple juice (I like the cloudy kind, myself)
- 2 t cider vinegar
- 1/2 t salt
- 1/4 t pepper
- 1/2 t dried thyme
Now here’s the best part: throw it all in the crockpot and cook on low for 6-8 hours. So easy! I did it in this order: butter, potatoes, pepper, cabbage, onion, salt and thyme, sausage, apple juice, and vinegar–but I really don’t think it matters. Your crockpot will be really full at first, but the cabbage cooks down quickly.
How easy was that?
The taste was a little reminiscent to me of the famed Hungarian stuffed cabbage, but obviously without the tang of sauerkraut or tomato juice–but I think you could easily toss both or perhaps just the tomato juice into the recipe for this if you are craving an easy way to get your cabbage fix.
If I’m not the only person in the world who needs to get their cabbage fix, that is.
Fritz was a huge fan of this, because the man loves anything that gets cooked in a big pot and yields large servings of “manfood”. However, I am quickly discovering that aside from mustard there isn’t much food that he is not a big fan of. Seems to me like he really is the perfect husband for a food blogger.