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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Cabbage With Potatoes And Smoked Sausage

Brasied Cabbage With Potatoes And Smoked Sausage (2)

Brasied Cabbage With Potatoes And Smoked Sausage (1)

My Braised Cabbage With Potatoes And Smoked Sausage, in a somewhat simpler style, is a dish I grew up eating. My mom made cabbage and potatoes as a side dish never as the main meal. She always added salt pork to flavor the dish. Now, don’t get me wrong, it was delicious I just thought I’d update the dish and make it a complete one-pot meal. I’m leaving out the salt pork and adding smoked sausage along with a few other ingredients. Full of flavor, my Braised Cabbage With Potatoes And Smoked Sausage is a delicious one-pot meal.

When making a one pot meal, I like to have all my ingredients ready. Let’s start with getting the prep done for this dish.

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Brasied-Cabbage-With-Potatoes-And-Smoked-Sausage-2-1
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 12-inch deep sided frying pan with a lid, serving bowls, Chef’s knife

Ingredients:
2 tablespoons olive oil
4 cups smoked sausage, smoked turkey sausage, or kielbasa, 1-inch pieces (cut lengthwise then cut the halves lengthwise in half, next, cut them across into quartered half moons)
1 large head of cabbage, core removed, sliced very thin
1 1/2 cups of green onions, sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots, (cut the same as the smoked sausage)
4 cups 1 inch cubed Yukon gold/red potatoes
4 cloves garlic, minced
1 Fresno chili, seeded and minced
2/3 cup unsalted chicken broth
3 tablespoons apple cider vinegar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon fennel seeds
2 tablespoons fresh Italian flat leaf parsley, finely chopped (substitute 1 tablespoon of dried parsley flakes)

Directions:
First, have all the vegetables prepped. Have the pan preheating on medium-high heat. Add the olive oil. Drop in the diced onions, diced carrots, minced garlic, minced Fresno chili, Kosher salt, and freshly cracked black pepper. Stir and cook for 2 to 3 minutes. Add the green onions, fennel seeds and toss those through. Cook for another 1 to 2 minutes. Next, add the diced smoked sausage to the vegetables, continue stirring. Next, top with the cubed potatoes and toss through.

Next, add half of the sliced cabbage. Toss the cabbage through with the hot vegetables allowing the cabbage to wilt down, another 2 to 3 minutes. Once that’s happened, add the remaining cabbage and repeat. Season with a sprinkling of Kosher salt and fresh ground black pepper to taste. Pour the chicken broth and apple cider vinegar over the cabbage. Place the lid on, turn the heat down to medium, and cook for 30 minutes.

Remove the lid, increase the heat to medium-high, cook uncovered for another 10 minutes or until the pan juices evaporate and the cabbage just starts to brown.  Add the green onion tops and finely chopped parsley.

Ladle into porcelain bowls and serve hot.

 

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Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make. Let me show you how.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I do the browning in two batches so as not to overcrowd the meat during the browning process, then I transfer the meat to the braising pot.

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: Heavy bottom braising pot with lid, large sautépan, large pot, 1 rimmed baking sheet pan, 6-quart pot

Ingredients:
pinch of Kosher salt
pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons unsalted butter, 2 tbsp for mushrooms, 3 tbsp for egg noodles
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
5 tablespoons olive oil,  2 tbsp for browning each batch of the sirloin steak cubes, 1 tbsp for mushrooms
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves, if the stems are still green and tender, no need to remove them)
1/4 cup good red wine
2 cup unsalted beef stock, reserve 1 cup of chilled beef stock for a slurry, (*see slurry)
1 heaping tablespoon of cornstarch
1/4 cup low sodium soy sauce
3 dashes Worcestershire sauce
1-10 1/2-ounce can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 yellow onions chopped
1 package of NO Yolks Broad Noodles, prepared
2 tablespoons finely chopped flat leaf Italian parsley to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Lay the steak cubes out on a sheet pan and pat dry with paper towel. Season with Kosher salt freshly cracked black pepper. Using your hands, toss until all the sirloin tips are coated with the seasoning.

In a large preheated sautèpan on medium heat, add half (2 tablespoons) of the olive oil. Add half the steak cubes to the sautèpan, do not overcrowd. Allow them to brown, 3-4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Brown the steak cubes in two batches. Once all the cubes are browned off, transfer them to the braising pot.

To release those delicious flavor bits stuck to the bottom of the sautépan, start by turning the heat to medium-high. Add the olive oil and butter. Once the butter has melted add the diced onions, mushrooms, fresh minced rosemary and thyme sprigs. Using a wooden spoon continue to stir scraping the bottom of the pan. Next, add the minced garlic. Sauté for 2 to 3 minutes. Pour the wine to deglaze the pan.

Using the wooden spoon again, scrape the bits off the bottom of the pan. Season with a sprinkle of Kosher salt and black pepper to taste. Once the wine has completely evaporated, another 1 to 2 minutes, transfer the mushroom and onion mixture to the braising pot.

Reserve 1 cup, in a small bowl or container of the unsalted beef stock. Place into the refrigerator.

Preheat oven to 350-degrees F.
On medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring to a boil then turn the heat off. Place the lid on, transfer to the oven and cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Using pot holders, remove the lid. Turn the heat to medium. Add the *slurry slowly, stirring occasionally, and cook until thickened and bubbly. Once the sauce has thickened turn the heat to off and replace the lid to keep hot.

Start the egg noodles.

Cook the egg noodles according to package directions. In a large bowl add the remaining butter and chopped parsley. Drain noodles really well, then add to the bowl, toss to combine.

To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.

*Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until smooth paste forms.

 

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