Sausage and Cabbage

1 head cabbage (green or purple both work fine)
1 loop of sausage (polska kielbasa or smoked beef sausages work fine)
1 lb sour cream (low carb, like Daisy brand is good)
½ C chicken broth, (boullion and water can work just as well)

Put the chicken broth in the bottom of a 4 qt kettle, over medium heat.  Cut up the sausage into chunks 1-2 inches long and add to the broth.  Cut up the cabbage into chunks about 1”x2”, and add them to the kettle.  Cover, and let simmer/steam for 30 minutes or so.  When the cabbage is noticeably wilted and no longer rubbery/chewy, remove it from the heat.  If the mixture has a large amount of fluid in the bottom, it can be drained for a less soupy result.  Add the sour cream and stir to evenly coat the cabbage pieces and the sausage.  Serve.

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