Let's Dish With Linda Lou

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Stewed Cabbage And Potatoes With Pork Sausage

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Growing up with English origins my mother made cabbage and potatoes for Sunday dinners and special occasions. I remember her adding, what’s known as, salt pork. Salt pork when stewed for a long time adds a salty flavor to the dish. The saltiness the salt pork added sometimes could be a little too strong and could overwhelm the entire dish. I decided to go with a pork breakfast sausage and eliminate the saltiness but keep the flavor. I’ve also updated the dish and made it a one-pot meal. This is my Stewed Cabbage And Potatoes With Pork Sausage.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 to 8 servings
Equipment: 1 (12-inch) sauté pan, large stockpot, chef’s knife, large bowl, mesh sieve, large mixing bowl

Ingredients:
2 tablespoons of olive oil
2 (16-ounce) rolls of Jimmy Dean regular pork sausage
1 sprig of fresh rosemary
2 heads of green cabbage, cores removed and quartered
8 to 10 cups of baby Yukon gold potatoes, quartered, smaller ones left whole
1 large onion, diced
3 cloves of garlic, minced
1 quart of chicken stock, unsalted
1 teaspoon of red pepper flakes
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Tip: For a clean broth, cook the sausage in a separate pan first allowing it to render its fat. Drain before adding the cooked sausage to the main dish.

Directions:
In a large preheated sauté pan over medium-high heat add 1 tablespoon of olive oil, red pepper flakes, and the rolls of pork sausage. Use the back of a wooden spoon to break up the sausage. Add a sprig of fresh rosemary and cook until no longer pink, 10 to 12 minutes. Pour the browned sausage into a mesh sieve placed over a large glass mixing bowl. Allow the sausage the drain as much of its fat as possible. Set aside while moving on to the next task.

Back to the stockpot over medium-high heat add another tablespoon of olive oil, diced onions. Stirring occasionally, cook the onions until soft and translucent, 1 to 2 minutes. Add the minced garlic, cook for 1 minute longer before adding the cooked sausage, potatoes, and chicken stock.

In the meantime, core and quarter the cabbage. Drop the cabbage into the pot, add grated nutmeg, gently push the cabbage down into the liquid. Reduce the heat to medium, cover, and cook for 30 minutes. Uncover and cook for an additional 15 minutes until potatoes are fork-tender and cabbage is cooked through.

Ladle a good helping into a porcelain serving bowl, garnish with finely chopped Italian flat-leaf parsley, serve hot. There you have it my Stewed Cabbage And Potatoes With Pork Sausage.

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Sweet Italian Sausage And Cavatelli Soup

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Sweet Italian Sausage And Cavatelli Soup (2)

I’d first made this soup some time ago and found a couple of pictures of the finished dish. I’m not even sure how I came up with this soup. I just started throwing ingredients together and my Sweet Italian Sausage And Cavatelli Soup was born.

I just bought an inductions burner and I was super excited to try it out. I know it’s going to work perfectly when my sister and I film my next video. Anyway, I decided to make this soup while I had some time off from work.

We’re living in extraordinary times due to COVID-19. People are doing a lot more of grocery shopping and cooking at home, because of a shelter-in-place order, that said, many products, because of high demand, had limits placed on them or they weren’t readily available. I wasn’t able to find any Cavatelli pasta so I’m going to be substituting baby shells. I found the shape of the two kinds of pasta to be similar. Cavatelli pasta will be back on the grocery shelves soon enough so I’m keeping the name for this dish.

Whenever I make a soup using sausage, I like to cook the sausage separately then incorporate it into the soup. This makes what I call a clean broth. By cooking the sausage separately and leaving all the grease with the pan I believe makes a big difference in the finished soup.

Sweet Italian Sausage, And Cavatelli Soup

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Onions

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Flat Leaf Italian Parsley

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Sweet Italian Sausage, And Cavatelli Soup

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Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, 1 (12-inch) sauté pan, chef’s knife, mesh sieve, 1 (6-quart) stockpot, colander, large slotted spoon

Tip:  The night before, place the frozen spinach in a mesh sieve over a bowl to drain. You could also use the defrost setting on your microwave the thaw out the spinach.

Ingredients:
2 tablespoons of olive oil
1 pound of sweet Italian sausage, casings removed (substitute a hot variety)
1 sprig of fresh rosemary
1 head of green cabbage, cored and quartered
1 1/2 cups of carrots, 1-inch dice
1 large onion, diced, 1-inch dice
3 ribs of celery, 1-inch dice, include leafy tops
1 Fresno Chili, seeded and minced
1 fresh bay leaf, substitute dried
3 cloves of garlic minced
1 cup of diced Roma tomatoes
1 (10-ounce) package of frozen spinach, thawed and drained (squeeze all excess water from the spinach)
1 quart of chicken stock, unsalted
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh thyme leaves, finely chopped
1 1/2 cups of Cavatelli pasta (substituting baby shells)
Italian flat-leaf parsley for garnish
Freshly grated Parmigiano-Reggiano cheese

Directions:
Begin by dicing and mincing all the vegetables. Drain and squeeze as much water from the thawed the spinach as possible.

Remove the casings from the sausage links. In a large sauté pan over medium heat add olive oil and sausage. Using a wooden spoon, break up the sausage and cook until sausage is no longer pink about 10 to 12 minutes. Using a slotted spoon, allowing as much grease as possible to stay with the pan, transfer to a bowl or plate lined with a paper towel, set aside.

In a preheated Dutch oven over medium-high heat add olive, diced onions, and red pepper flakes. Add the diced carrots, celery, bay leaf, Kosher salt, fresh ground black pepper, and fresh finely chopped thyme. Stirring, frequently, cook for 5 to 7 minutes. Add the minced garlic, cook for 1 minute more.

Next, add the cooked sausage, cabbage, and diced tomatoes. Add the chicken stock, bring up to a boil, reduce the heat to low, cover and simmer, stirring occasionally,  for 40 minutes.

After 30 minutes, remove the cover, taste for seasoning (add salt if needed). Add the Cavatelli pasta, stir to combine. Continue cooking for another 10 minutes before adding the spinach, again stir to combine. Turn the heat off, and serve.

Ladle a good helping into a porcelain soup bowl. Add fresh parsley, freshly grated Parmigiano-Reggiano cheese, and Homemade Ciabatta Croutons. This is my Sweet Italian Sausage And Cavatelli Soup.

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Homemade Ciabatta Croutons

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Fennel Slaw

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Fennel Slaw is one of our favorite side dishes. The key to a great salad or slaw is to have a lot of different colors and textures.

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Mandolin Food Slicer is one of the best kitchen gadgets ever! The Mandolin slices veggies and potatoes paper-thin. It’s just wonderful!

Fennel bulb

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This is a Fennel bulb. It’s so delicious! Slightly sweet, crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or puréed. Adding fennel to slaw adds depth of flavor. I always save the green leafy fronds for garnish and added color.

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Flat Leaf Italian Parsley

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Prep Time: 20 minutes
Yields: 6 servings
Equipment: Mandolin, chef’s knife, large mixing bowl,  large Tupperware container with a tight-fitting lid

Ingredients:
1 head green cabbage, cored and sliced (using Mandolin)
1 Fennel bulb, cored and sliced  (using Mandolin)
1/2 cup of store-bought shredded carrots
1/2 a large red onion sliced (using Mandolin)
1/2 cup of raisins
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons of fennel fronds, chopped, for garnish

Fennel Slaw Dressing:
3/4 cup of good mayonnaise
1/4 cup of milk
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar ( if you like a slightly more tart flavor add more vinegar)
2 tablespoon of granulated sugar
1 tablespoon of celery seed
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt

Directions:
Add sliced cabbage,  sliced fennel, sliced red onion, shredded carrots, fennel fronds, chopped flat-leaf Italian parsley, and raisins into a large bowl.

In a second bowl add the mayo, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and freshly cracked black pepper. Whisk all those ingredients together.

Everyone has their own personal preference when it comes to Cole Slaw. You may like your slaw either on the vinegary side or a sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar) you desire.

Pour the dressing over the Fennel Slaw toss to combine. Place into the frig, serve chilled.

Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls

Fast Homemade Garlic Dill Pickles

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