Unstuffed Cabbage

They gave me a giant head of cabbage, so I had plenty for another recipe.

Unstuffed Cabbage- makes about 6 servings
1 pound chicken sausage (apple chardonnay flavor)
1/2 onion chopped
14 oz can diced tomatoes
3oz tomato paste
1 tablespoon white vinegar
1 teaspoon chili powder
Salt to taste
Red pepper flakes to taste
5 cups shredded cabbage

In my large non-stick skillet I started by heating the sausage with the onion until the onion was a little soft. I cut the onion into half rings, because I wanted to match the size with the cabbage pieces. Next I added the tomatoes, vinegar, salt and pepper. Then I folded in the cabbage. I cooked that for about 10minutes.

I actually used red chili pepper flakes, which made the dish super spicy so I added a little sugar to try to balance the flavor.

This was okay. I served it with roasted potatoes (which I thought were a little burned). The dish was very spicy. The sausage was tasty. If I made it again I would leave out the red pepper flakes.

We ate this for leftovers a couple nights later. We served it with rice, which really improved the flavor.

Stuffed Pepper

For stuffed peppers tonight I used:

1 cup 10minute Uncle Ben's Brown Rice
1 head of Asian Greens
8oz V8 low sodium vegetable juice
2 chicken sausage links
2 medium tomatoes
3 peppers
Shredded cheese blend, low fat


I started the water boiling for the peppers. While that was boiling, I cleaned and cut the pepper and greens. The greens taste like cabbage.  I also started the rice, which took 10 minutes.

When the large pot of water was boiling I added the greens' stems first, then the peppers (I cut those in half this time so they would fit in the pot). I brought that back to boiling then added the green leaves. After a minute or two I drained off the water and returned it to the large pot so I could add the diced tomato, rice and chicken sausage. Last time I made stuffed peppers, I thought it was dry, so this time I added the vegetable juice.  Seasoned with salt and ground peppercorn.

I scooped the filling into the pepper halves and arranged in a baking dish. I sprinkled cheese on top, covered and baked in the oven, convection setting, for 20minutes. It was heated through after 20minutes.

This took about 1.5 hours, cooking on my own. Not sure Bert would have saved me much time since there was time spent waiting for water to boil.