Fried Cabbage Recipe with Sausage (2024)

FAQs

How do you cook cabbage without making it soggy? ›

Toss a head of shredded cabbage with one tablespoon of salt, let it sit in a colander for at least an hour, and then squeeze out as much liquid as you can. This helps expel a good chunk of excess moisture that's hidden in the cabbage that would otherwise result in a soggy slaw.

Add the ground Italian sausage to the skillet, breaking it up with the spatula or wooden spoon. Cook for about 8-10 minutes, or until the sausage turns brown and crispy.

Cover and grill until a thermometer inserted into thickest portion of sausage registers 150 degrees F (66 degrees C), 8 to 10 minutes, turning halfway through cook time.

So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out. This will prevent the cabbages from getting soggy.

Cooking Temperature

When you stick your sausage with a meat thermometer, it should read between 160 and 170 degrees Fahrenheit. When your thermometer reads this number, it means that the heat has killed any harmful bacteria. Just make sure the temperature remains between that range for at least 20 seconds.

The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.

One of the healthiest ways to cook sausages is in the oven. It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.

What makes sausages taste better? ›

Mix in your favourite combination of herbs and spices.

Experiment with different combinations to find your favourite. Paprika, basil, and thyme is a delicious combination. A mixture of sage, marjoram, and chilli works well.

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. This is often followed by blanching – see the next point.