Fall has finally shown up (at least briefly), so it’s time for hearty comfort food. This Polish sausage and cabbage with potatoes recipe is both easy to make and filling. It’s a great meal for a chilly autumn day. There are only a few basic, everyday ingredients, but it still manages to be packed with flavor from rich sausage, braised cabbage, buttery Yukon Gold potato, and sweet carrot.
And, as a bonus, you get your entire dinner cooked while only using a single pot. As far as I’m concerned, less cleaning and washing up is always a good thing.
The technique is really simple, and there’s not a lot of fiddling. Basically, all you have to do to get a delicious dinner is to slice up and brown the sausage, add the veggies and broth, and then let the whole thing simmer slowly in the pot.
It takes less than an hour to make and you don’t have to stand over a hot stove while your dinner cooks. You can go do something else instead. For instance, you can pour yourself a glass of red wine and unwind from a long day or make a mug of hot, spiced apple cider.
It’s not fancy, or fussy, just good plain hearty food.
I used a Yukon gold potato, because they have a richer, more buttery flavor. However, an Eastern potato (or white potato) will work too. Avoid Russet (Idaho) potatoes, as they are best for baking (OK, I avoid them anyway because I don’t like them; they’re too floury).
I’ve been fighting the creeping crud and nothing helps fight germs better than a big bowl of soup, preferably spicy soup. This Chinese chicken noodle cabbage soup is perfect. The spicy broth clears the sinuses, the garlic, ginger and chili sauce have antibiotic qualities, and it tastes good too.
I adapted the recipe from a recipe I found on Epicurious. It’s not just smaller quantities though. My version has less sugar, and is a bit spicier (I wanted the heat more than sweetness). Gotta fight those germs! Also, since I didn’t have tahini handy (and wouldn’t want to buy it just for this), I ditched that and used peanut butter instead. I didn’t have seasoned rice vinegar either, so I substituted the regular kind. Their recipe cooked the chicken by boiling it in the soup. I decided I wanted more complex, caramelized flavor, so I cooked it with the cabbage. And, since I didn’t have sherry I reasoned that since sherry was essentially fortified wine, that some red wine and a drizzle of honey would work just fine. It did!
This is enough for one generous serving, or two smaller ones, depending on how hungry you are.
This is great for lots of recipes: put it in Chinese eggplant with garlic sauce, chili citrus chicken thighs, sesame noodles, or add a kick to scrambled eggs or meatloaf. Or, mix it into mayonnaise for chili aioli.
This is just about essential for Asian cooking. Use it in this recipe, or for an Asian cole slaw. Baste meat with it, or combine it with some soy sauce, garlic, ginger, sesame oil, and scallions for a quick dipping sauce.
As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything. This colorful, spicy salad helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.
The dressing is straight from a recipe I found online in The New York Times recipe section. I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.
This chicken salad is pretty easy to make, and you can quickly make the Asian dressing in advance if you like.
Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven for an hour. Easy!
The recipe would work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.
If you don’t want meat, you could add cold noodles, ramen noodles, slivered almonds, or extra veggies.
A slightly spicy, bright, and colorful asian chicken salad that's hard to resist (even when you're sick).
1/4 C red cabbage, shredded
1 carrot, cut in chunks, or shredded
4-5 mini bell peppers, top removed, and sliced
1/8 (about an inch or two) seedless cucumber
1 chicken leg or thigh
1 garlic clove, chopped fine
1 tsp fresh ginger, chopped
3 T rice vinegar
1 tsp soy sauce
1 tsp brown sugar
5 T canola oil
2 T sesame oil
Season the chicken and bake in a 350 degree oven for one hour. Remove and let sit until it is cool enough to handle.
Prepare the veggies and mix them together in a large bowl.
Make the dressing by combining all the ingredients in a mini-chopper and pulsing until all the ingredients are chopped up and mixed together.
Once the chicken has cooled, remove the meat from the bone.
Put the veggies and chicken in a large bowl and pour the dressing over it.
I included the cooking time for the chicken in the recipe preparation notes. If you use pre-cooked chicken the whole thing will be finished in 15 minutes.
I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.
You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too. Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.
More Single Serving and Small Batch Cabbage, Chicken, and Asian Recipes
I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.
I just love stuffed cabbage, but making all those individual rolls is just a big pain in the neck. It looks good, but it’s labor-intensive and all that work is just not worth it (unless you want to impress company). And, most recipes make enough to feed a small army. Great for a crowd, but not so great when you’re cooking for one. What I really wanted was a small batch unstuffed cabbage rolls recipe. Something easy to put together.
I decided there must be an easier way. I saw a recipe for unstuffed cabbage rolls, made with meatballs and shredded cabbage. Make the meatballs, shred the cabbage, and pile the meatballs on the cabbage. It sounded good (and more of a savory, than sweet/sour recipe). That’s still quite a bit of work.
Then, I hit on an easier method. Instead of making individual rolls, or shredding cabbage, I would layer it instead. Like lasagna!
So, that’s what I did. It’s easiest if you cut the core of the cabbage off first. Then the leaves will come off more easily.
I cut off a few cabbage leaves, made the filling and the sauce, and then put the whole thing in a square baking pan. It was enough for several meals, and proved to be a life-saver as I got sick a few days later. Since I had all that unstuffed cabbage, I didn’t have to cook much.
If you don’t want to eat cabbage every day for several days, cut it into individual portions and freeze them in plastic containers.
I used red cabbage because the cabbage I’d ordered to make no mayo cabbage slaw turned out to be huge! You can use green cabbage if you prefer.
Rolling up cabbage rolls is just too much work. So, I layered my cabbage and sauce and made unstuffed cabbage instead. It's much easier, faster, and still tastes great.
8-10 cabbage leaves
3/4 lb. ground beef
1/4 C raw rice
1/2 small onion, chopped
1T neutral oil
1/2 small onion, chopped
1 1/4 C tomato sauce
salt and pepper to taste
1 tsp sriracha sauce
1 tsp lemon juice
2 tsp sugar
Preheat the oven to 350 degrees.
Remove the cabbage leaves (it's easier if you cut out the core first). If it's neat, great, if not don't worry about it.
Mix all the ingredients for the filling together in a medium-size bowl and set aside.
Cook the chopped onion in a saucepan with some neutral oil. Add the tomato sauce, salt and pepper, sriracha, lemon juice, and sugar. Bring the mixture to a boil, then reduce the heat, and simmer for 15 minutes, covered.
Take an eight inch square baking pan (the kind you would use for brownies). Layer some of the cabbage leaves on the bottom.
Add some of the filling, spreading it out to cover the cabbage.
Now layer the sauce on top.
Add another layer of cabbage leaves.
Repeat this procedure, alternating filling, sauce, and cabbage layers until you run out or the pan is full (stop about an inch from the top).
Cover the pan with foil, put it in the oven, and bake for one hour.
Substitutions and Variations for Unstuffed Cabbage Rolls
This pan is a staple for every kitchen. If you don’t have one, you should. Use it for stuffed cabbage, large batches of brownies, or cakes. It’s heavy-duty, so it won’t warp. The handles make it much easier to take the hot pan out of the oven too.
Cuisinart Mixing Bowls I have had these bowls…forever. They stack neatly inside each other (important in a small kitchen), and the lids mean you can use them for storing leftovers, or for something that has to marinate overnight. And, the lids seal nicely so your food won’t slosh all over the inside of your fridge.
Thanksgiving is great, but finding new and different ways to use up the leftovers can be a bit of a challenge. However, it’s also an opportunity to be creative. I had an idea for a turkey cranberry chipotle turkey enchilada and went looking for cranberry chipotle salsa or even some cranberry relish in the supermarket. The store had both, but I eventually decided I didn’t want to buy a whole jar (and end up with more leftovers to use up). So I created my own instead.
I took some of the leftover turkey, a few craisins (dried sweetened cranberries), and added chipotle salsa which I already had (and could use for other recipes like chili or meatloaf). I combined them together to make cranberry chipotle turkey enchiladas.
If you already have cranberry relish or cranberry salsa from your own dinner that would work beautifully too.
It’s pretty simple. Just warm up the turkey, heat the tortilla in some oil, add the rest of the ingredients, and roll it up into an enchilada.
A few weeks ago, those tortillas were “crepes“, but this time I decided to use them as intended on the package!
Cranberry chipotle turkey enchilada with shredded cheese and cabbage.
3-4 craisins, chopped, or about 1/2 tsp cranberry relish
1T chipotle salsa
2 T cooking oil
1 -2 slices of turkey, shredded
1/4 C shredded mild cheese
1 cabbage leaf (chiffonade)*
Mix the craisins (or the relish) and salsa together in a small bowl.
Heat oil in pan and reheat the turkey. Once it's hot, remove the turkey and set aside.
Put the tortilla in the pan, and cook 30 seconds or so per side, flipping with kitchen tongs.
Return the turkey to the pan and top with the shredded cheese.
Cook a minute or two to melt the cheese.
Remove the tortilla from the pan, add the cabbage, and top with the cranberry /salsa mixture.
Roll it up to make an enchilada.
To make the chiffonade, just roll up the cabbage leaf into a cigar shape, and then slice pieces off the end. You'll end up with shredded cabbage.
Use a mild cheese, such as Monterey Jack.
Tools and Ingredients for Turkey Cranberry Chipotle Enchiladas
OXO Good Grips Box Grater Much as I love my zester/microplane, there are some jobs that require a different tool. A box grater can slice or shred food better than a zester can. Use this to shred or slice cheese, carrots, onions, and potatoes or to coarsely grate citrus peels (use the microplane for finer results).
This particular grater comes with its own marked storage container, so you can measure while you’re grating and just make exactly the amount you need.
I don’t like the old-style non-stick pans, but I confess I am enjoying using my ceramic pan. I can make eggs, enchiladas, frittatas, and many other things without worrying about it sticking and it cleans up easily. So far, the coating has held up beautifully. I don’t have this exact pan, but if I had seen the red I would have gotten that one in a New York minute. Do keep the heat a bit lower than you would with a stainless steel pan, and be careful if you have a glass top stove.
It’s creeping crud season, and while I’m not quite sick, I’m definitely not feeling quite well either. I was browsing through Pinterest and spotted a spicy beef noodle soup recipe. I was about to save it when I realized I already had one! So I made that instead.
The beauty of this is that it’s really easy, and quick, as well as being spicy (good for fighting germs), hot (the steam is good for fighting congestion) and comforting on a cold day. I sort of got this recipe from my online friend Terry. She had posted a “recipe” (no amounts or detailed directions, just the ingredients) for a spicy beef noodle soup that sounded awfully good.
She used red pepper which I didn’t have, as well as a specialty Korean chili sauce (which I also didn’t have). However, cooking is part following what someone else is done, part inspiration, and part improvisation, so I went with improvisation.
I did have cabbage, and I also had leftover steak, sriracha, and chili garlic sauce. I figured those would work just fine for my beef noodle soup.
If you don’t have turkey stock, you could use beef or even chicken if you prefer (see improvisation!). If you want to make your own turkey stock, the recipe is here.
Either way, once you have the stock, the rest of the soup is really easy to make and only needs a few ingredients.
Start the noodles first, then while they’re cooking, heat the stock in a separate pot and add the other ingredients. Or, you could throw everything (except the steak!) in one pot. If you do, the noodles will absorb a lot of the liquid, so you’ll need more.
Since I had the leftover steak, I didn’t even have to cook that. If you don’t, cook that while the noodles are cooking, and then add it to the soup at the last minute.
Another thing about this spicy beef noodle soup is that with all that garlicky, spicy goodness it will kill any germs that may be plaguing you!
I love this stuff. It’s got a stronger kick, and less sugar, than the sriracha, plus the extra heat (and spiciness) from garlic. It’s great in meatloaf, on eggs, in soup, or in a sauce. Think garlicky salsa.
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle If you prefer a hint of sweetness, you might like this instead of the chili garlic sauce (or use them both). Squeeze it over eggs, into soup, on enchiladas, or burritos. It’s also good for stir-fry. Think of it as ketchup with a kick.
I like cabbage, and cole slaw, but most of the recipes are too heavy and have too much mayo. I feel as if I’m eating mayo, rather than cabbage. This cole slaw recipe is different. It’s healthy and has no mayo at all.
I was at The Second Avenue Deli, which is a restaurant that specializes in food that is definitely not healthy: fried pierogies, chopped liver, and enormous pastrami and corned beef sandwiches. But, before you get your main dish, they plop down a big bowl of pickles and another of their “health salad.” The salad is delicious! And no mayo.
The next day, I found a recipe, which I have adapted. I reduced the servings and made a few substitutions and changes.
Delicious! And it’s easy too. It’s great as a side dish with a turkey sandwich (or on top of one), or along with a hot dog. Or, pastrami, of course.