Fried Cabbage Recipe with Sausage (2024)

FAQs

How do you keep cabbage crisp when cooking? ›

**Steaming**: Steaming cabbage preserves most of its nutrients and helps maintain its texture. Steam the cabbage until it is tender but still slightly crisp, usually for about 5-7 minutes. 2. **Sautéing**: Sautéing cabbage in a little oil over medium heat cooks it quickly while retaining its nutrients and flavor.

Andouille is a spicy, heavily smoked sausage that is found in Cajun dishes like duck and andouille gumbo and jambalaya. Kielbasa is also a smoky sausage, but typically a non-spicy one with herbal undertones that is great for grilling or can be baked with root vegetables for a hearty wintertime dinner.

It's good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits. You can sauté most cabbage varieties, but my favorite is white cabbage (or green).

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

In addition to a Bachelor's degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate's degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. Before you cook that cabbage, studies suggest you wash it before beginning to cook it.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Like others have said, you might miss that traditional flavor from the andouille, but I've done it several times in a pinch and it's still delicious. Yeah. Nearly any sausage is fine as long as it's not full of weird stuff like sage. I prefer kielbasa or smoked kielbasa.

Chorizo Chorizo is a good substitute for andouille's distinctly smoky flavour. Polish kielbasa is another substitute that you can use. Although it does not have an intense smoky flavour, kielbasa does carry a similar richness to andouille.

Bacon might actually be better for you than sausages for breakfast — here's why. Bacon and sausage are arguably the most popular breakfast meat options. Bacon is the lower-calorie and lower-fat option of the two.

It's a matter of taste tho, of course. If you use regular bacon, turkey bacon, or beef bacon, you'll want to add a few tablespoons of oil or butter to the fat to make sure there's enough. Sugar: Plain ol' granulated sugar, the amount also to taste. It brings out the subtle, natural sweetness of Southern Fried Cabbage.

What does eating cabbage everyday do to your body? ›

Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong.

Cabbage is a leafy vegetable that may be beneficial for people with CKD. It is relatively low in potassium and very low in sodium, yet it also contains many helpful compounds and vitamins.

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

One common reason is that the cabbage may have been overcooked. Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh. Old or spoiled cabbage can also taste bitter.

Add herbs. Adding the right herbs can also help ease digestion. A few of Cording's favorites that pair particularly well with cabbage include ginger and turmeric.

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

You don't salt your cabbage appropriately

So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out. This will prevent the cabbages from getting soggy.