Sunday, April 19, 2020

Cajun Fried Cabbage And Sausage For Supper And Asparagus For Breakfast

After seeing Pam’s post for fried cabbage with bacon, I planned to use the head we had in the fridge for it but then Bev suggested we use the package of Cajun smoked sausage that had been in our fridge for several months instead of the bacon.  Since I had been wanting to use it myself, I went online and searched for Cajun fried cabbage with sausage and to my surprise I found several.  I selected the one from Cajun Cooking Recipes then made a couple of changes to get the recipe below – I browned the meat and used some creole seasoning.  You can click on the above link for the original recipe and the first link for Pam's recipe.

Cajun Fried Cabbage with SausageAdapted from Cajun Cooking Recipes

1 tbsp vegetable oil
1 lb Conecuh Cajun Smoked Sausage,sliced into round pieces

1 stick butter or margarine (see note 1)
1 small head of cabbage, chopped
1 small onion, chopped
1 (15 ounce) can diced tomatoes (or Rotel)
1/2 teaspoon salt or more to taste
1/2 teaspoon pepper or more to taste
1/8 tsp each onion powder, garlic powder, dried oregano, dried basil, dried thyme
3/8 tsp paprika
Cayenne pepper to taste (see note 2)

Note 1:  After frying the sausage, you can remove the fat from the pan and use a stick of butter or leave it and use a half stick of butter – I removed it but wish I had not as I lost some of the sausage flavor.  The original recipe does not fry the sausage but I like the flavor it creates.

Note 2: Since we like varying amounts of heat in our food, I added none to the dish, but mixed some cayenne into mine until I got it just right.

1. Add the oil to a large saute pan and brown sausage on both sides until browned then remove and set aside.  
2. Pour pork fat from skillet or use half the amount of butter.
3. Melt butter in the same pan.
4. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan.
5. Add sausage and remaining ingredients, cover and simmer for 20 – 25 minutes or until desired cabbage doneness is reached (Bev removed hers before Cindy and me).

None of us can remember ever eating fried cabbage, but we all thought it was delicious and want to have it again - I’m now anxious to try Pam’s version with bacon.

And the next morning for breakfast, we had Ricotta Toasts with Asparagus and Poached Eggs.  While leafing thru a nine-year-old copy of Rachael Ray Every Day magazine in a doctor’s office, Bev discovered this recipe and decided to make it with our fresh asparagus.  She followed the recipe except for using the cottage cheese we had on hand instead of ricotta.  You can click on the above link for the original recipe and this pic.

Ricotta Toasts with Asparagus and Poached Eggs - Adapted from Rachael Ray Everyday
Makes four servings.

1 cup cottage cheese (we prefer Breakstone)
4 slices toasted thick-cut Country Bread
Salt and pepper
½ lb. steamed asparagus
4 poached eggs
4 slices cooked bacon, crumbled


1. Nuke the cottage cheese to warm it a little then spread 1/4 cup on each slice of toast.
2. Sprinkle with salt and pepper. 
3. Layer each toast with asparagus spears,
4. Top each toast with an egg. 
5. Sprinkle with bacon and pepper.

I had two since the bread slices were small.  

All three of use thought it was very good and I plan to have it again, perhaps to include a slice of tomato.  While the pic won't be as pretty, it would be easier to eat without a knife if the asparagus was cut into smaller pieces.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/10/20 event date


  1. Larry, That fried cabbage looks good and the only change I'd have to make would us using dried onion flakes instead of the slice onions. And then there is that amazing breakfast...Ricotta Toast with Asparagus and Poached Eggs. Sign me up! Finished the last of those yeast rolls yesterday. Heated it up with butter and melted sharp cheddar in the microwave. Nice luncheon snack! Stay Safe and Take Care, Big Daddy Dave

  2. I love Conecuh sausage and have some in the fridge for this week, but mine is regular smoked and I am having it with cabbage and potatoes! Yum!

  3. I'm a cabbage fan! I'm a poached egg fan! Wish I had been there to help you eat both of these.

  4. I love frying cabbage with bacon and onion then mixing the leftovers with creamy mashed potatoes to make colcannon. YUM! I think your Cajun version sounds tasty. You know I'm loving the breakfast--asparagus and eggs are amazing together.

  5. That looks so good. I will have to give it a try. I've made some recipe that I found awhile back where you bake the cabbage with a sausage, carrots, onions, garlic and butter with foil over top it. We really enjoy it.


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