Brats & Cabbage Skillet – Old Fashioned Recipes – Collard Valley Cooks These Brats were delicious, and it was the first time we tried the Swaggerty's brand of brats! They were so very good cooked in the onions and peppers and served with cabbage. I hope you try this sausage and this recipe too! Recipe is listed in the description below: With the economy's food prices rising sky high, it is a great time to purchase staple ingredients and cook at home. This recipe has simple ingredients that you should already have in your own kitchen. Add this great Brats and Cabbage recipe to your menu planning this week! Do you miss your Mama's cooking? Don't miss this chance to learn how to do it! By watching Tammy on Collard Valley Cooks, you will discover the world of southern cooking through the eyes of a Georgia raised country girl. She shares her Family Recipe Secrets and Southern Cooking Recipes! Tammy Nichols is certain that a recipe is not enough to gain the inside scoops and tips that you need to learn. Join us today and experience what it is like to cook in a Southern kitchen. Gain knowledge and skills that only our mama’s had, and you will see the results when your family brags about your cooking! A Similar Video: Please Subscribe and be a part of our wonderful viewer family on CVC "Where we cook like our mama's did" #groundbeefrecipes, #southerncook, #oldfashionedrecipes, #collardvalleycooks, #cvcrecipes , #southerncooking, #countryrecipes, #countrycooking, #southerncookinglady Recipe is printable here: https://www.collardvalleycooks.com/breaded-hamburger-steak.html#/ Collard Valley Cooks Website: https://collardvalleycooks.com/ My Top selling kitchen Items: https://www.collardvalleycooks.com/top-sellers.html#/ Our Rada Knives Store: https://radakitchenstore.com/?rfsn=5357495.5ac0ed Collard Valley Cooks Cookbooks: https://www.collardvalleycooks.com/cookbooks.html#/ We are sponsored by #WhiteLily: https://www.whitelily.com/ To purchase a pig tail Jaccard Food Flipper: https://amzn.to/3ft1IaO The Collard Valley Cooks Teespring Store – Tees, Hoodies, Mugs, Bags and more - https://cvc-loves-you.creator-spring.com/
Pork Sausage & Cabbage 1 PACKAGE OF LINK PORK SAUSAGE (I USE SWAGGERTY'S BEER BRAT SAUSAGE) OLIVE OR COOKING OIL 1 MEDIUM CABBAGE (CUT INTO LARGE CHUNKS) 1 MEDIUM ONION (SLICED) 1/2 CUP SLICED SWEET PEPPERS 1 TSP. SALT 1/2 TSP. PEPPER 1/4 CUP SALTED BUTTER 1/2 CUP WATER Slice sausage into round disks, 1/4 “thick. Place in a preheated skillet with solid lid and cook 5 minutes turning occasionaly. Add oil if sausage isn't fatty to help it brown. Add onions and peppers and sauté until the sausage is golden brown with color. If you use a less fatty sausage, add 2 tbsp. olive oil to your skillet. Once the sausage is brown and the onion is soft, take them out of the skillet and place in a bowl and set aside. Drain oil from skillet, reserving it in a glass measuring cup. Put butter in the skillet and add cabbage. Add water and salt and pepper the cabbage. Put lid on and cook on medium heat for 5 minutes. Add the sausage and onion, continue cooking until cabbage softens.
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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up on Collard Valley Road in Cedartown - Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!
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Sit right back, the time is now. Tammy's gonna show you how to cook it up like Mama used to do.
Well, she makes it easy, she shows you tricks.
Hey y'all, it's Kristen Tammy, and we just poured up some delicious
raw sausages cooked with cabbage and onion, peppered.
It's gonna be so good. We put a little butter in it. Let's get started.
All right, tonight we're making a good supper, and it's a simple supper and economical.
It is brats, and we're using Swaggerdy's beer brats.
I'm super excited to try Swaggerdy's.
And so we're gonna open this up and we're gonna chop these up and get them in our skillet
and then add our onion and some pepper to it.
Then we'll chop up some cabbage while that's cooking.
So I'm just gonna slice these like so.
All right, so I'm gonna lay them right here so I can chop up my onion and my peppers.
All right, so we are going to chop us up an onion and a few peppers real quick
so that they can get in there and sizzle with our delicious sausage.
And this is pretty much what flavors everything and flavors our cabbage,
is the onion, the pepper, and the sausage.
There's plenty of seasoning in the sausage.
These are sweet peppers, and they add a lot of flavor.
Just absolutely delicious.
I love the colored peppers. Don't you, Chris?
Mm-hmm. They add a lot of color to it.
Yeah, and flavor. I think they have a sweeter flavor, actually, than the bell pepper does to me.
I'm gonna put a little bit of olive oil in there because I don't know how fatty this is.
We're gonna start browning that until it's nice and toasty, and I want it to cook for a little bit.
And I'm gonna cook this meat just a few minutes before I add my vegetables, all right?
So we're just going to let it sit here and brown and turn it a few times
and then we'll add our vegetables.
So I would say a good five minutes.
So this is my new bracer, and it's available on the website.
Love it. It's got a really heavy, tall lid.
It's a nice size.
It comes in a four-quart and a five-quart.
If you want to get you one, they're nonstick.
And this one is the five-quart, and I believe it was 50-something dollars.
So I wanted to get something with silicone handles,
something that didn't have a vent hole so that it's an actual bracer,
and this one has worked out really well. I'm happy with it.
Now, of course, you could use a skillet to do this with.
You don't have to have a bracer.
All right, now I know these were in a casey, and I opened them up,
and that's just gonna make it taste even better.
We didn't want them in a hot dog bun.
We wanted them with some delicious cabbage tonight, and of course you can do that.
So they're cooking up, and while they're cooking up,
we're gonna add the peppers and the onions.
They're looking good, and I cut them in nice big pieces
so we'll get a nice bite when we eat.
And this is just gonna add more flavor to it. It's gonna be good.
And then once we put our cabbage in here, we'll salt and pepper it some, okay?
But for now, we're just gonna let all this cook together real good.
Those flavors come together good.
So I'm just gonna stir this up and separate these onions real quick and these peppers,
and then we're gonna get the lid on it, and it's gonna keep all that goodness in there.
It's gonna taste really good.
We're gonna cook it.
Now, you wanna cook these because they were not cooked, pre-cooked like a hot dog.
All right, so you need to make sure you leave them in here for a while,
and you cook them, so a good 10 minutes at least.
It's important how thick you cut them,
and I may even cook them a little longer than that since mine are nice and thick
because I wanna make sure they're done.
And you can always turn your temperature down if you don't want them to get too brown,
but I love them brown.
To me, that's what makes them taste even better.
Chris bought me a big cabbage, didn't you, baby?
Yep, best one.
All right, so I think that'll be enough.
Now we'll have some cabbage for hot dogs and good stuff.
So we're just gonna slice this up and put it in our skillet.
And you can slice it however big you like it, but I like it about right for your fork.
Now, this is gonna make a lot of food,
so I won't tell you it's very economical to serve cabbage and brats or sausage, even hot dogs.
You can serve a lot of people and not spend a whole lot of money.
Everybody, you know what?
Just about everybody all the way around the world can eat cabbage,
and they cook it too, don't they, Chris?
Oh, yeah, all kind of ways.
Yes, it's good stuff.
This pan's doing so good.
It's a nonstick, and all that goodness is coming right back off into the vegetables.
Ooh, it smells good.
Doesn't it, Chris?
Absolutely.
You can't beat any kind of pork.
Always is good.
Mm-hmm.
Take out a piece of sausage and try it.
Because this is gonna cook a little bit with the cabbage, too.
Taste it.
Yep.
Let's cut it in half right here.
Okay.
It's done.
Having that lid on there, y'all, helps it cook quicker, too.
It's good stuff.
So good.
Mm-mm.
Mm!
That's good.
First time I've made the brats.
It's delicious.
All right.
So we're just gonna pour it in there.
The great thing about this braiser is it's got these silicone handles.
I'm gonna leave them for you in there along with those drippings,
and we're gonna get our cabbage in here.
Get in here.
All right.
Now we'll salt and pepper it.
Gonna put a little butter in it.
Yeah, there wasn't no oil left in there at all, was there?
Not much.
Not a bit, hardly.
We'll throw some butter in it.
Huh?
Cabbage is good with butter, ain't it?
Oh, yeah.
And salt it.
Put that butter down there and let it melt.
Now, if you want your cabbage to get kind of soft a little,
you might want to add some water to it.
That's what I'm gonna do.
Add a little water to it.
Put the lid on it.
All right, let's get over here and see how this cabbage is doing.
Smells good.
Now, you can add more butter if you want more butter,
and you can serve them separate, but we're gonna combine them.
You can serve your cabbage separate than your meat.
It's totally up to you.
Now we're gonna leave this lid off.
I'm gonna turn it up on high,
and we're gonna add the meat back to it and the peppers and mix it up.
All that juice in there.
Good stuff.
If you're wondering what I'm using, this is a fish spatula,
but it has a silicone edge,
so it's friendly to these nonstick pots.
Now that sausage is gonna flavor it too.
Simple dinner.
One pot meal.
All right, now me and Chris don't like our cabbage super soft.
Now, Mama, when she cooked cabbage, of course,
she cooked it to death in a bunch of water, okay?
And it was good, but really and truly,
if you fry it in a little bit of butter in a skillet like this
with just a little bit of water, boy, is it even better.
You can even throw some chicken bouillon in there
if all you're making is cabbage.
Now, we'll take this cabbage that's ready to eat,
but of course you can put the lid on it and cook it longer
if that's your preference.
So we're gonna make us a little bowl of this
and give it a try for y'all.
All right, we're gonna pour this up.
It's a nice big dish.
All right, some of y'all seen me unpack this sausage,
and now you get to see me enjoy the sausage.
Mm, that is really delicious,
and it's got a hint, I think, of sweetness,
and I don't know if it's from the cabbage
or if it's from the sausage, but I think,
and it could be from the peppers even,
but it's just really good.
It's not a real strong sausage.
It's got a real mild flavor, and it really is delicious.
Me and Chris are gonna enjoy our supper tonight,
and thanks to Swaggerty Sausage.
A big shout out to Swaggerty's
for sending us some sausage to try
so that you folks would know how good it is.
All right, we'll see you next time on Card Valley Cooks
where we cook like our mamas did.
Y'all, buy your cabbage and some sausage
and make you a good supper on a budget.
Bye, love ya.
♫ She just showed you how it's to do
♫ So go on out and have some fun
♫ Now you're
