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Soups - Brenda’s Spicy Cabbage Stew



INGREDIENTS
  • 1 pound hot ground pork sausage
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) can kidney beans
  • 1 firm, green head of cabbage
  • 1 skillet Martha White Buttermilk Cornbread

INSTRUCTIONS
Garlic powder, Cajun powder, salt, and pepper to taste
Bake cornbread according to package directions. Place sausage and onion in large pot or Dutch oven; brown. Add tomatoes and kidney beans; stir. Cut cabbage head into eighths and place on top of mixture. Sprinkle with garlic powder, Cajun powder, salt, and pepper to taste. Cover and cook for 20-30 minutes or until cabbage is tender.
Serve stew over open-faced cornbread on a large plate (hot sauce optional). For mild dish, omit Cajun powder and hot sauce and use mild sausage.
Yield: Four servings plus seconds!
 
 
 
 
Submitted By: Larry B. Huddleston
Antioch
Rutherford Farmers Co-op
Number of Servings: 4
 
Print 3x5 recipe cards
 
 
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