Smoked Sausage and Fried Cabbage

(Low carb recipe)

This is a very simple dinner, it is loaded with smoked sausage, onions, and tender fried cabbage.  This recipe has definitely become one of my favorites.

Ingredients

• 12 ounces of smoked sausage
• 8 slices of bacon cooked and chopped
• 2 tablespoons of olive oil, divided
• 1/2 yellow onion, diced
• 3 cloves of garlic, minced
• 1 large head of cabbage, chopped
• 1 teaspoon of salt
• 1 teaspoon of ground pepper

Instructions

1. Slice the smoked sausage into thin rounds
2. Heat 1 tablespoon of olive oil in a Dutch oven or large, deep skillet over medium heat.  Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4-5 minutes.
3. Add the onion and garlic to the pan and cook until onion is softened.
4. Add the remaining tablespoon of olive oil to the pan along with the cabbage and sprinkle with salt and pepper.
5. Cook the cabbage, stirring constantly, until it becomes tender, about 15 minutes or so.
6. Serve immediately.

As I have said before, I like things a little spicy, so I add some crushed red pepper flakes to kick it up a notch.  Another good choice to add an additional layer of flavor is to add about a teaspoon of smoked paprika.

 

 Drink Pairings

I would enjoy a Pinot Noir from Decoy with this dish.  This Pinot Noir has aromas of black cherry, wild strawberry, red currant, black tea and sage, as well as rustic hints of the earthy forest floor.  It is a very bright and balanced wine that has a silky finish.  Cost is around $25.00 per bottle here in Ohio.

If I were going to enjoy a beer with this meal (my recommendation) I would go with any German style beer out there; after all, this is a German dish.  Lift from Madtree Brewing is a very good choice as well as Stiegl Pilsner.

A Manhattan is always a good choice with smoked meat.  You will need 2 ounces of Rye or Canadian Whisky, 3/4 ounce of sweet, red vermouth, a dash of Angostura bitters, and a cherry.  We use Luxardo cherries.  Add all ingredients over ice and stir, strain into a chilled glass and garnish with the cherry served straight up.