One Pot Polish Sausage and Cabbage with Potatoes

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).

One Pot Polish Sausage with Cabbage with Potatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: dinner

Cuisine: Polish

one serving

One Pot Polish Sausage with Cabbage with Potatoes

An easy, one pot dinner that's a great meal for a cool fall day.

Ingredients

  • 1 Polish sausage (or kielbasa), about 4-6 oz., cut in chunks
  • 1/4 onion, sliced
  • 1 clove garlic, minced
  • 1/2 C cabbage, shredded
  • 1/4 C chicken broth
  • 1 carrot, peeled and sliced into chunks
  • 1 potato, peeled and sliced

Instructions

  1. Place a Dutch oven or medium saucepan on medium-low heat.
  2. Brown the sausage for five minutes. Then add the onion and garlic. Cook for 5 minutes until the onions and garlic soften.
  3. Stir in the cabbage and chicken broth. Cover the pot and cook on low for about 10 minutes.
  4. Now add the carrot and potato and stir it all to combine. Cover the pot again and cook the whole thing on low for 25-30 minutes until the vegetables are soft and tender.

Notes

There should be enough fat from the sausage to cook the veggies, especially if you use pork kielbasa. If not, add a few teaspoons of cooking oil to the pan along with the onions and garlic.

Polish Sausage and Cabbage with Potatoes Substitutions and Variations

  • Try using bacon instead of the sausage
  • Swap the sliced potatoes for 4 oz of egg noodles (cook them separately, then add them at the end and toss everything together)
  • Season the dish with some paprika
  • If you’re out of chicken broth, you can use water instead
  • Add some cut up bell pepper

More Sausage and Cabbage Recipes

Quick Creole Cabbage and Sausage

Small Batch Unstuffed Cabbage Rolls Recipe

Lentil Bean Sausage Soup

Chinese Chicken Noodle Cabbage Soup for One Person




Chinese Chicken Noodle Cabbage Soup for One Person

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.




Chinese Chicken Cabbage Noodle Soup

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Category: soup

Cuisine: Chinese

one serving

Chinese Chicken Cabbage Noodle Soup

Spicy chinese chicken cabbage noodle soup fragrant with garlic, chili garlic sauce, and scallions. Not too hot and not too sweet.

Ingredients

  • 1 large chicken thigh (or 2 smaller ones)
  • 1 tsp soy sauce
  • 1/2 tsp sherry (or use red wine and a drizzle of honey)
  • 1 tsp sesame oil (divided)
  • 1 garlic clove, smashed and minced
  • 1 tsp peanut butter*
  • 1 tsp fresh ginger, grated
  • 1/2 tsp rice vinegar
  • 12 tsp chili garlic sauce
  • 5-6 leaves cabbage, shredded or chiffonade**
  • 1 tsp canola oil
  • 1 scallion, diced
  • 2 cups chicken broth
  • 2 oz long noodles, with water to cook

Instructions

  1. Cut up the chicken thigh into strips and put them in a small bowl.
  2. Add the soy, sherry, and half the sesame oil to the bowl with the chicken.
  3. Let sit about 20 minutes.
  4. In another bowl, mix together the garlic, peanut butter, ginger, rice vinegar, and chili garlic sauce.
  5. In a large, sturdy pot (a Dutch oven will work nicely), heat the rest of the sesame oil, and the canola oil on medium-high heat. Add the cabbage and the scallions.
  6. Cook for five minutes until the cabbage softens slightly.
  7. Add the chicken mixture and cook another 3-5 minutes.
  8. Add the broth, increase the heat, and bring the soup to a boil. Once it's boiling, turn the heat down a bit and let the soup simmer for five minutes.
  9. While the soup is coming to a boil, fill a saucepan with water and heat to boiling. Once it's boiling, add the noodles and cook 5-8 minutes until al dente.
  10. Once the noodles are done, drain them in a colander.
  11. Pour the soup into a large bowl, and add the noodles.

Notes

*If you use unsweetened, natural peanut butter, add a little sugar or honey

** How to chiffonade:

Take the cabbage leaves and stack them on top of each other. Then roll them up like a cigar. Cut them across (the short way) so you end up with long, thin ribbons.

Chinese Chicken Noodle Cabbage Soup Substitutions and Variations

  • Add some sliced mushrooms, broccoli, or snow peas to the soup (when you cook the cabbage and scallions)
  • Substitute bok choy for the cabbage
  • Want it spicier? Drizzle the finished soup with some sriracha or more chili garlic sauce
  • Go with the original recipe and use the tahini instead of the peanut butter
  • Like it less spicy?  Use sriracha in the recipe instead of the chili garlic sauce




 

Tools and Ingredients for Chinese Chicken Noodle Cabbage Soup

Huy Fong Sauce Chili Garlic

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.


Nakano Rice Vinegar

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.


Kadoya Sesame Oil

Another essential for Asian cooking, great for salad dressings, shrimp, or teriyaki. Use it in Chinese cucumber salad, or saute it with some spinach.

 

More Asian Recipes

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Spicy Sesame Noodles Recipe for One Person

Chili Citrus Chicken Thigh Recipe for One

Spicy Beef Noodle Soup for One

Single Serving Asian Chicken Salad with Cabbage Recipe

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.

Asian Chicken and Cabbage Salad Recipe for One

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Category: lunch

Cuisine: Asian

one serving

Asian Chicken and Cabbage Salad Recipe for One

A slightly spicy, bright, and colorful asian chicken salad that's hard to resist (even when you're sick).

Ingredients

  • Salad
  • 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
  • Chicken
  • 1 chicken leg or thigh
  • Powdered ginger
  • Powdered garlic
  • Soy sauce
  • Sriracha
  • Dressing
  • 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

Instructions

  1. Season the chicken and bake in a 350 degree oven for one hour. Remove and let sit until it is cool enough to handle.
  2. Prepare the veggies and mix them together in a large bowl.
  3. Make the dressing by combining all the ingredients in a mini-chopper and pulsing until all the ingredients are chopped up and mixed together.
  4. Once the chicken has cooled, remove the meat from the bone.
  5. Put the veggies and chicken in a large bowl and pour the dressing over it.

Notes

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

Small Batch Unstuffed Cabbage Rolls Recipe

Quick Creole Cabbage and Sausage Recipe

Singapore Noodles with Chicken

Chili Garlic Chicken Thigh Recipe for One

Easy Chicken Curry Recipe

Ingredients and Tools to Make Asian Chicken Salad with Cabbage

black and decker mini chopper

Black & Decker Food Chopper

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.




Small Batch Unstuffed Cabbage Rolls Recipe

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 started with Joan Nathan’s Chosen Stuffed Cabbage Recipe, cut out the raisins, reduced the quantities, and added sriracha for a bit of a punch.

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.

Unstuffed Cabbage Rolls

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: entree

Cuisine: Eastern European, Polish

4-6 servings

Unstuffed Cabbage Rolls

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.

Ingredients

  • 8-10 cabbage leaves
  • Filling
  • 3/4 lb. ground beef
  • 1 ketchup
  • 1/4 C raw rice
  • 1 egg
  • 1/2 small onion, chopped
  • Sauce
  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Mix all the ingredients for the filling together in a medium-size bowl and set aside.
  4. 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.
  5. Take an eight inch square baking pan (the kind you would use for brownies). Layer some of the cabbage leaves on the bottom.
  6. Add some of the filling, spreading it out to cover the cabbage.
  7. Now layer the sauce on top.
  8. Add another layer of cabbage leaves.
  9. 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).
  10. Cover the pan with foil, put it in the oven, and bake for one hour.

Substitutions and Variations for Unstuffed Cabbage Rolls

  • use ground turkey instead of beef
  • try a combination of ground pork and beef
  • use the usual green cabbage
  • try adding 1/4 C raisins

Ingredients and Tools for Unstuffed Cabbage Rolls

Square Baking Pan

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.

More Cabbage Recipes

Quick Creole Cabbage and Sausage

Spicy Beef Noodle Soup for One

Cranberry Chipotle Turkey Enchilada




Cranberry Chipotle Turkey Enchilada

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

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Tex-Mex

one serving

Cranberry Chipotle Turkey Enchilada

Cranberry chipotle turkey enchilada with shredded cheese and cabbage.

Ingredients

  • 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 tortilla
  • 1/4 C shredded mild cheese
  • 1 cabbage leaf (chiffonade)*

Instructions

  1. Mix the craisins (or the relish) and salsa together in a small bowl.
  2. Heat oil in pan and reheat the turkey. Once it's hot, remove the turkey and set aside.
  3. Put the tortilla in the pan, and cook 30 seconds or so per side, flipping with kitchen tongs.
  4. Return the turkey to the pan and top with the shredded cheese.
  5. Cook a minute or two to melt the cheese.
  6. Remove the tortilla from the pan, add the cabbage, and top with the cranberry /salsa mixture.
  7. Roll it up to make an enchilada.

Notes

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.


SilverStone Ceramic 8-Inch Deep Skillet, Chili Red

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.

More Turkey Recipes

Quick and Easy Spicy Turkey Soup

Leftover Turkey Soup Recipe

Sweet and Sour Turkey Meatballs with Jelly and Chili Sauce




 

 

Spicy Beef Noodle Soup for One

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!

Spicy Beef Noodle Soup for One

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: soup

Cuisine: Asian

one serving

Spicy Beef Noodle Soup for One

Spicy beef noodle soup for one.

Ingredients

  • 2 ounces dried noodles (I used penne, you can use spirals or macaroni, or spaghetti)
  • 2C turkey stock
  • two small cabbage leaves, chiffonade
  • 2 squirts sriracha
  • 1/2 tsp chili garlic sauce
  • sliced steak (leftover, about 4 oz)

Instructions

  1. Start the water boiling for the noodles in a large saucepan, add salt to taste, then add the noodles, and cook until al dente (about 10 minutes)
  2. While the noodles are cooking, heat the turkey stock in a medium saucepan on a low flame
  3. Cut the cabbage in a chiffonade (that means pull of the leaves, stack them on top of each other, roll them into a cylinder and cut slices off, this should make long strips of cabbage)
  4. Add the cabbage to the stock, then the sriracha, and the garlic sauce.
  5. Once the noodles are cooked, drain them, and add them to the soup.
  6. Add the leftover steak (if you don't have leftover, start the steak while the noodles are cooking).

Spicy Beef Noodle Soup Substitutions and Variations

  • Use roasted gochujang (which is what Terry used)
  • Swap the steak for cooked turkey (especially if you still have turkey to use up), add that at the end, just for a minute to heat up
  • Add sliced red peppers
  • Put in some mushrooms; crimini or other stronger flavored varieties would work best




Tools and Ingredients for Spicy Beef Garlic Soup

Chili Garlic Sauce

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.

Get More Small Batch Soup Recipes

Curried Chicken Soup

Quick and Easy Spicy Leftover Turkey Soup

Chinese Chicken Noodle Cabbage Soup for One Person

Moroccan Chicken and Bean Soup

No Mayo Healthy Cole Slaw Recipe for One

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.



 

No Mayo Healthy Slaw for One

Prep Time: 5 minutes

Total Time: 5 minutes

Category: side dish

Cuisine: American

one serving

No Mayo Healthy Slaw for One

Easy, healthy cole slaw recipe without mayo

Ingredients

  • 1/2 small red cabbage
  • 1 carrot
  • 1 small onion, diced
  • 1/3 cup white vinegar
  • 1 T olive oil
  • 2 T sugar
  • salt and pepper to taste

Instructions

  1. Cut the cabbage in half with a sharp knife. Then cut it in half again. Shred with a knife. Or, if you have one, put it in a food processor, and put that in a bowl.
  2. Cut the carrot into small chunks (the original recipe said to shred it with a cheese grater, but I like it better this way, plus it's easier). Add the carrot to the cabbage.
  3. Cut the onion into small dice and add to the cabbage mixture
  4. Make the dressing, whisking together the vinegar, oil sugar, salt and pepper in a small bowl.
  5. Pour the dressing over the cabbage mixture.
  6. Cover tightly and refrigerate overnight to let the flavors blend together.
  7. This will keep for a week or so in the fridge if you don't eat it all at once.

Substitutions and Variations for No Mayo Healthy Cole Slaw Recipe

  • Use green cabbage (which is what the original recipe said)
  • Make it with green pepper (again the original recipe)
  • Add some cucumber
  • Try apple cider vinegar
  • Make it Asian with rice vinegar, soy sauce. and sesame oil




Try These Side Dish Recipes

Honey Mustard Glazed Carrots for One

Roasted Cinnamon Nutmeg Butternut Squash

Roasted Paprika Potatoes

Sauteed Garlic Parmesan Spinach


Quick Creole Cabbage and Sausage

This creole cabbage and sausage recipe is quick and easy to put together. Don’t be intimidated by the ingredients list.  The creole seasoning and the mustard are fairly easy to find.

If you can’t find them, or don’t want to buy a whole jar of something for one recipe, it’s pretty easy to make both from ingredients you probably already have in your kitchen.

I’ve linked to recipes for both below.  I keep a repurposed jam jar of the creole seasoning in my cupboard so it’s ready when I need it.

I used a spicy chicken sausage here, but you could use andouille sausage or hot Italian sausage if you prefer.  Just cook it a bit more, and eliminate (or reduce) the first tablespoon of oil.




Quick Creole Red Cabbage and Sausage

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: dinner

Cuisine: American

one serving

Quick Creole Red Cabbage and Sausage

Creole inspired dinner made with spicy mustard, sausage, and cabbage.

Ingredients

  • 2 T canola or other neutral oil
  • 1 spicy chicken sausage, cut up into slices about half an inch thick
  • 1/2 C onion, sliced
  • 1/2C red cabbage, sliced
  • pinch dried thyme
  • 1/2 tsp creole seasoning
  • 1/4 C chicken broth
  • 1 t creole mustard
  • 1/2 tsp red wine vinegar

Instructions

  1. Heat one tablespoon of the oil in a small saucepan.
  2. Add the chicken sausage slices to the pan and cook about two minutes, turning occasionally, so it browns and cooks evenly. Be careful not to overcook it, as the sausage will dry out.
  3. Remove the sausage from the pan and set aside in a small bowl while you make the rest of the recipe.
  4. Add remaining oil, the creole seasoning, onion, cabbage, and thyme.
  5. Saute gently until vegetables start to wilt (about 5 minutes).
  6. Add the broth, creole mustard, and the vinegar.
  7. Stir and cook until the sauce thickens, about 2 minutes.
  8. Return the sausage to the pan. Simmer until the meat is heated through.
  9. I served this over some leftover rice (I always make extra so I can just zap it when I need it, and have rice in a minute or two).

Notes

I used spicy chicken sausage, but you can use andouille sausage if you like.

Here are links to recipes for the creole seasoning and the mustard. Just toss (or mix) ingredients together and you’re done.

Creole Seasoning Recipe

Creole Mustard Recipe

More Sausage and Cabbage Recipes

Lentil Bean Sausage Soup

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Single Serving Asian Chicken Salad with Cabbage Recipe

Small Batch Unstuffed Cabbage Rolls Recipe