When Mom taught me to cook, she was often ill, and was not supposed to have salt in her diet, so I rarely use salt even today (it is up to everyone to salt their own, as needed.)
The vegetable combination, on its own lacked seasoning, but we found that the saltiness of the smoked sausage was a perfect pairing with the cabbage-vegetable dish. It's what we called "good, down-home eatin'" when I was growing up.
We had lots of leftovers that were easily re-heated and enjoyed at other meals over a weekend. This recipe easily makes 6-8 generous servings.
|Cooked Cabbage & Vegetables, Zucchini Latkes with |
grilled Smoked Sausage
Cooked Cabbage & Vegetables
6 med. yukon gold potatoes, peeled and quartered (other kinds of potatoes are acceptable)
8-10 baby carrots
3 med. onions, quartered
1 1/2 cups 2% milk
8 cups cabbage, finely shredded
2 t. flour
salt, to taste
Boil potatoes, carrots and onions until tender, about 1 hour.
While vegetables are cooking, heat 1 1/4 cups milk in large skillet. Add cabbage to warmed milk. Cover and simmer for 3-4 minutes.
Whisk 2 tsp. flour into remaining 1/4 cup milk until smooth. Season, as desired (next time I am going to use garlic salt). Add to cooked cabbage. Boil and stir until mixture is thickened. Cover and simmer 2-3 more minutes.
Drain potatoes, carrots, and onions. Combine with cooked cabbage. Mix well.
|Mixing the cabbage into the cooked potatoes,|
carrots & onion.
Other garden harvest recipes you might enjoy!