Friday, November 14, 2014

Fried Cabbage with sausage

I love fried cabbage.  I like to buy shredded/chopped cabbage and just toss some in the skillet for lunch. You don’t need this much butter, but it’s in the recipe. Or use olive oil.



1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces (I use turkey)
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper

Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. Only 4 g net carbs per serving.

Sylvia posted this on Facebook, from Trisha Renee.


Anonymous said...

that explains a lot

Norma said...

Yes, it certainly does.


Cooked cabbage helps you consume more vitamins C and K. Each serving provides 28 milligrams of vitamin C -- 37 percent of the recommended daily intake for women -- and 82 micrograms of vitamin K, or 91 percent of the daily intake recommended for women. Both of the vitamins promote healthy bones. Vitamin K also helps you form blood clots, while vitamin C helps your body metabolize calcium.


Eat cooked cabbage as a source of essential minerals, including calcium and potassium. Calcium's best-known benefit is improved bone health and a lower risk of osteoporosis, but it also offers other health benefits -- it promotes nerve function, helps your muscles contract, and plays a role in cell communication. Potassium also aids in nerve and muscle function, and it also helps control your blood pressure. A serving of cooked cabbage contains 36 milligrams of calcium and 147 milligrams of potassium -- 4 and 3 percent of your recommended daily intakes, respectively.

Cabbage makes me a better blogger.