In an effort to avoid repeating the less-than stellar moments of 2011, I am cooking “Good Luck” meals at least once a week.
Or should I call it “Amish/German”? Either way, the idea is the same:
Pork and sauerkraut. And bread. Sauerkraut brings blessings and wealth. Pork brings good luck and well being.
However, I cooked none of these things. I’m not in the mood for sauerkraut or pork. Period.
But not The End.
Instead, I made German cabbage and sausage with beef sausage. And now my belly is fuuuull.
And now I have a potential soup recipe as well. Because I can TOTALLY see pouring in a quart of beef broth and chopping the veggies a bit smaller and serving this as soup. Perhaps with potatoes and shredded carrots (for color).
Before we get into the recipe, I feel the need to talk about kitchen safety.
When your pan looks like this:
turning your back on it to slice the sausage will result in this:
or worse. The good news is I was right.there and smelled the oil. So don’t turn your back on your hot oiled pan, kids! Chop the stuff THEN put the oil in.
And now, the cast of characters:
See what I did there? instead of red cabbage and yellow onion, I flipped it. Green cabbage and red onion.
Also, beef sausage and garlic. It wouldn’t be cabbage and sausage without…sausage.
Since I’m the only one eating this pile of deliciousness, only half that head of cabbage will be used.
Okay, I wasn’t thinking clearly.
Clearly, I wasn’t thinking.
Didn’t shoot the sausages while they were in the pan because I was slicing the cabbage and onion and making a sad attempt at mincing the garlic.
See? sad. My knives need sharpening, and I don’t have a sharpening stone anymore. I had one….but there is no finding it right now.
(And let’s be honest. With my luck, it’s one of the many MANY things Mama tossed.)
Oh look! You turned your back on the frying pan again 
Kinda sorta startin’ to look tasty, innit? It was here that I realized adding a brick o’ beef broth would make a FABULOUS soup.
Aaaaand this would be the point where that whole “flippin it up” thing bites me in the behind. There’s no color in the dish whatsoever, and if I shred a carrot the texture of the whole dish will be off. Also, this is the point where I added the sausage back in and stirred it up.
I wanted to serve this with noodles or potatoes. I stood there, debating….while the entire rest of the meal cooked. In the end, I decided that tonight, both would be extraneous.
German Cabbage and Sausage
1 lb Beef sausage
1/2 head of cabbage, shredded (about 1 lb)
1 large onion, chopped
2 cloves garlic, minced
1 T cooking oil (your choice. I’m not picky)
Slice the sausage and brown in the cooking oil over medium-high heat. Remove from the pan when browned to your liking and toss in the cabbage, onion, and garlic.
Cook the veggies, stirring/turning occasionally until the cabbage gets soft. I cooked mine for about 20 minutes, but I like it with a bit of texture.
Add the sausage back to the pan and stir.
Serve over noodles OR serve with potatoes.