About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Grilled Marinated Spareribs | Main | Pork Sausages with Smothered Onions and Tomatoes »

Pork Sausages with Red Cabbage

The recipe title says it all with this dish. The cabbage and sausages are cooked in seperate pans until nearly done. Then they are combined and cooked until the cabbage is soft. The mild pork sausage came from the special batch Deborah special ordered months ago. It is mildly seasoned with only salt and pepper. This was the first time I have eaten such a mildly flavored sausage. My brain must have thought my eyes were playing tricks. I'm so use to eating sausage seasoned with fennel or hot peppers that with every bite I kept thinking I forgot to add something. I'm glad there was a little garlic cooked with the cabbage for that extra layer of subtle flavor. Everyone cleaned their plate so all was well.


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Comments (3)

Looks delicious, Irene. I had a cabbage recipe earlier in the challenge. I loved the way it is cooked until very, very soft. No crunchiness. Silky and yummy.

Martha Cavanagh:

Saluti dalla Toscana!
So glad I found this blog in one of my FB posts.
I, too, am a huge Marcella fan (and have thought of doing just what you're doing..cooking through the book)and her Essentials is one of my favorite books. I often take it from my cookbook shelf and look through it for inspiration and ideas. Her Carbonara recipe is the only one I use, Pasta alla Norma, the pork chops in 2 wines, the chicken braised in red cabbage, chicken liver sauce for pasta..and the walnut cake..and so many more..how 'bout the pasta with tuna leeks and cream. Whoah!( Not sure if that is in the Essentials but it is a Marcella recipe.)
Now, I'll have to go through the rest of your blog and have some fun.
Didn't you all just love "Amarcord"?

Deborah responds: Welcome, Martha! If you read the very first post in our blog you'll see that Amarcord is how it all began. As a Marcella fan, you are going to be delighted with all of her comments on the individual blog posts. That has truly been the best part of this entire project!

Marcella Hazan:

One of the great secrets to good cooking is understanding how long to cook vegetables. Cooking cabbage until it is soft and creamy delivers what is exactly the essence of cabbage, which would otherwise remain imprisoned within it. That is true of so many other vegetables, mushrooms for example that are sensational if you cook them slowly for at least an hour. I have just had a testy FB exchange with the chef of Sarasota's most upscale restaurant, who serves green beans that are so stiff you might as well be chewing blades of grass. So many cooks are afraid of giving vegetables enough cooking for their flavors to blossom.

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This page contains a single entry from the blog posted on December 6, 2010 8:45 PM.

The previous post in this blog was Grilled Marinated Spareribs.

The next post in this blog is Pork Sausages with Smothered Onions and Tomatoes.

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