Pork Sausage with Cabbage and Red Onion (Serves 3-4)
My first attempt to make pork sausage failed. I figured that adding my own spices to ground meat couldn’t be too difficult, but I was wrong. My first try was edible, but not tasty. Ground pork was on sale recently and I decided to try again. And as you might guess because I’m talking about it now, my second try tasted pretty good.
Prep Time and Cook Time: 25-30 minutes
1.5 pounds of ground pork (I used 80 percent lean because that was on sale)
1 small head of green cabbage or half of a big head, sliced
1 large red onion, sliced
Extra virgin olive oil
Ancho chili powder
Directions: Add a touch of olive oil to a wok or large skillet over medium heat to get things started. Add ground pork and stir frequently until it browns and is fully cooked. While browning, add a heavy dusting of cayenne pepper for serious heat, add a good dusting of ancho chili powder for mild heat and sweet, add a good dusting of Jamaican Allspice for sweet, and a good dusting of salt and garlic powder for taste. The simple ground pork is gone now and what you have left is pork sausage. Remove it to a bowl and set aside while you continue cooking. Add a little more olive oil to wok. Add onion and let it cook until it begins to soften and brown, stirring occasionally. Stir the cabbage in with the onion and add a splash of water. Cover and let it cook for about 10 minutes, stirring occasionally. Add the pork sausage back in with the cabbage and onions. Add a good dusting of paprika and caraway seeds. Stir well and transfer to plates. Enjoy!
Notes: Instead of stirring the caraway seeds in with everything while cooking, you might want to wait until it is on the plate and then scatter a few caraway seeds on only a portion of the dish. Caraway seeds add a distinctive flavor and I did not like my first taste. By the end of my first plate, however, I thought the caraway seeds were interesting and I kind of liked it. My wife won’t eat anything with caraway seeds, so I got a chance to keep eating and by my second and third plates, I liked it a lot. Knowing that my wife won’ eat it if I add caraway seeds saddens me a bit, but I am very likely to make this meal exactly the same way again now that I have developed a taste for the caraway seeds.
My Pork Sausage with Cabbage and Red Onion is an adaptation of Everyday Paleo Sarah Fragoso’s Sausage N’ Cabbage “Noodles” with Fried Apples, only I did not get around to frying any apples.
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