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 Sausage – Adapted from Cajun Cooking Recipes

Ingredients:

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.

Directions:

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.

Ingredients:

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

Preparation:

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.

Larry

4/10/20 event date