I’m going to be honest – this post is gonna be short and sweet. Andy is on my lap, pressing buttons (making it nearly impossible to write), and he’s been whiny all day because of his teeth. Annie has spent the day doing things like trying to encapsulate her brother in the laundry basket and hiding the raw honey in her nightstand drawer. Sooooooooo, let’s do this crock pot thing fast. And please ignore any random letters that might show up.
I have recently discovered that I love cabbage. For years, I hated it. I hated the smell – it made me want to yak. But I figured out this year that I just hated the way that it had been prepared. I love it roasted in wedges and I’m addicted to Buffalo Crack Slaw.
Then I sorta dreamed up this recipe when I had an extra head of cabbage in the fridge. And man, did I hit the jackpot with this one! It’s really easy and very frugal if you find the sausage on sale.
I cooked this for 6 hours, but it could probably go 8 without a problem…the cabbage would just cook down more. You only want the cabbage nice and tender – love me tender, Elvis.
It smells divine while cooking – better than some cabbage that smells like…well, like gas from behind.
And now, I must go. Annie is poking me with a stick and I think there is snot on my hand.
Elvis has left the building.
Sdfkaeroaewir <– Andy says “Hi.”
Crock Pot Italian Cabbage and Sausage
- 1 medium head cabbage
- 1 pound smoked sausage or kielbasa, sliced
- 2 cups tomato sauce (16 ounces), unsalted
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 tablespoon honey
- Slice cabbage. Place in a greased 5 quart crock pot.
- Place sausage on top of cabbage.
- In a small bowl, combine tomato sauce, garlic powder, Italian seasoning, salt and honey.
- Pour over cabbage and sausage.
- Cover and cook on low for 6 hours or until cabbage is tender.
Note: I used a slotted spaghetti spoon to serve this. The crock will be VERY full but it will cook down. No worries.
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