Tonight I made dinner within an hour and a half. Working like a mad woman to get everything done so Dad could come home to a hot meal before rushing off again with my oldest nephew to their Shelter in the Time of Storm class. It’s a really neat class where they are learning first aid, fire safety, and tonight learning how to do a splint with duct tape and cardboard. Since we live in an area that is a magnet for tornadoes and it’s nice to have some trained locals to help out and volunteer in the aftermath.
Cabbage, Onions, Turkey Bacon, Turkey Sausage, and Fauxtatoes
1 medium head cabbage, chopped
4 tblsp butter
1 large onion, sliced
1 pound turkey bacon, chopped
1 pound smoked turkey sausage, sliced
1 pound frozen cauliflower
salt and pepper to taste
In a large saute pan over medium high heat add butter and turkey bacon; cook to desired doneness. I didn’t crisp mine up on purpose, I wanted the family to be able to eat it without complaining that it was too overly done (lol). At this point put your frozen cauliflower in a pan to steam for about 8 minutes.
Add in the sliced onion and cover with a lid. Onions should be mostly transparent.
Once the onions have cooked for about 4-5 minutes top with sliced smoked turkey sausage. Slap the lid back on for an additional 5 minutes on medium high heat.
In a large dutch oven pot, cook chopped cabbage with a little butter, olive oil, or coconut oil. I left this out of the list of ingredients but wanted you to be able to choose what the use. Being sure to cut as much of the core out as possible. This will need to cook down as much as possible before serving, at least 10-15 minutes depending on how done you like it.
Eventually I decided to add the hot sausage, bacon and onions on top of the cabbage, moved it to the bigger burner and cranked up the heat, taking care to not burn the cabbage. Leaving the lid on the pan helped to trap in the liquid and to speed up the cooking time.
At this point I added a little salt and pepper.
Transfer cooked cauliflower to blender or food processor. Let it run for three minutes. Don’t add any liquids to this, season with a little salt, pepper, and garlic powder if you wish. Set aside.
Continue to cook the cabbage mixture until cabbage is done to your likeness.
If it weren’t so steaming hot I would have dove right in! If you want this spicier you can add a few dashes of Tabasco sauce. I have found recipes that call for caraway seeds but take care to not add too much. A little of that goes a long way.
There’s a perfect balance of salt and pepper, cabbage had just enough texture still that it wasn’t a lump of watery mess, and the turkey bacon/sausage was perfectly done. If you’re not a fan of fauxtatoes by themselves you can mix them with real potatoes to help disguise the flavor.
Hope you all enjoy!
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