And Happy Thanksgiving to all my Canadian readers!
So, fall is the season of increasingly hearty food, at least in those places where it gets cold, dreary, wet, or all of the above. The Red Family has a few stand-bys for those days, and this is one of them. The original source was a 365 Italian recipe cookbook, but we just sort of improvise now.
Necessary ingredients: 1 lb sausage
1 can diced tomatoes.
water to cover
So, the basic, no frills version is chop the cabbage. I prefer mine fine to shredded, others (Dad Red) just quarters it. Cut the sausage links into smaller pieces and brown in a dutch oven. Add the tomatoes, bring to boil, add cabbage, stir. Add water, enough to bring the level up where you can see liquid. After it comes to a boil, reduce heat and let simmer until the cabbage is done (40 minutes or so), stirring occasionally and adding water as needed. Serve.
Now, for the details. You want a good, dense spicy sausage, like a hot Polish or Italian sausage. I’ve never tried it with chorizo, but why not? I also tend to add a second can of tomatoes rather than a bunch more water. If I have a surfeit of tomatoes, some fresh ‘maters get tossed in as well. And I toss in basil, or thyme, or a pinch of sage, or rosemary, just for a little more body of flavor. Although if your sausage is spicy enough, you probably don’t need a lot of additional herbs. Serve with a good bread if you’ve got it, or hot cornbread, or plain. Tastes a little better the next day, as the flavors have blended.
Shadowdancer adds potatoes and carrots to her version, and more water for a soup.
One word of advice for apartment dwellers: depending on your neighbors, you may get some complaints about the cooking cabbage smell. I tended to leave the windows cracked and the back screen door open to vent, since the across-the-wall folks protested from time to time. (After what they did to the drain one night, I ignored their complaints. A brillo pad with a pan of lasagna chaser into the disposal. I got to pay for the rent-a-rooter.)