Tag Archives: turkey sausage

Cabbage Come a-Knockin (Or, “Pastabilities from Vegetable Grief”)

In my pantry today:

  • 1 medium head red cabbage
  • 1 turkey kielbasa
  • 2 c cooked bowtie pasta
  • 2 tbsp butter
  • 1 small onion
  • 1/2 c broth
  • 1 tbsp garlic powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • cayenne pepper to taste
  • 1/4 tsp asafoetida
  • Parmesan cheese (topping)

I just began absentmindedly cooking the cabbage in a figurative wail of disappointment over the head of broccoli I had planned on using showing unexpected rot this morning. Isn’t that the normal reaction to vegetable grief? When reality brought itself back, I was left standing before a half-sauteed head of cabbage with onion in a small pool of butter. I looked at it like a sudden, unwelcome visitor then broke away to scan the freezer. I had in all earnesty planned on another vegetarian dinner tonight, but in the back of the ice box — covered in ice itself, but not burnt — was half a turkey kielbasa. I fell back into an old recipe for safety, but modified it just enough to prove to myself that I still had it.

So there’s there’s the head of cabbage, there. Toss in 1/4 c broth and cover it so it can steam on M where it’s been. Oh, and throw in all those seasonings (especially the asafoetida — this much cabbage definitely calls for “fart powder”). Next, brown medium-thin slices of kielbasa in the pot you’re about to boil pasta in. When the bottom of the pot (on M) starts to brown before those slices of turkeybits, scrape it up and toss the slices in those not-quite-burnt bits. Keep it together on M for another minute or two then add it to the cabbage. Bring 1/2 c of stock to a boil, then cover and reduce heat to L. Let it all simmer while you rinse out that sausage pot and ready the pasta. Cook according to instructions but make sure it’s al dente when you take it off the heat because it’s going in with the cabbage/kielbasa mix and will continue cooking. If you prefer mushier pasta (I know who some of you are, stop shielding your faces) go ahead and cook it to your preferred point. Mix everything together and top with Parmesan cheese. 4 spoons!

Kielbasa, Cabbage and Quinoa (w/ Cheese)

In my pantry today:

  • 1.2 head cabbage*
  • 1 turkey polska kielbasa
  • 1/4 c quinoa
  • 2 c vegetable broth*
  • 1 tsp cayenne pepper
  • 1/2 tsp asafoetida
  • 1/4 tsp cinnamon

So I thought too late to take a photo of the quartered half-cabbage I’ve had in a bag of broth for the last two days. The other half of the quartered cabbage is in the freezer. Both halves, fearing the same natural end of produce’s rightful place, huddled together for salvation two days ago in a crock pot. So there was all this cabbage I’d saved from the trash can and no apparent endgame.

This bag of cabbage was in about 2c of the vegetable broth/garlic paste mixture from its crock pot. I bought a turkey kielbasa and decided upon quinoa to balance everything out. I sliced the kielbasa and let it brown on M in a deep frying pan. Once it began sticking, I poured in 1.5 c of the cabbage broth and the now-chopped cabbage. Add asafoetida, cayenne and just a hint of cinnamon. The other 1/c c of broth use to cook your quinoa. Strain cabbage and sausage out and top with quinoa and Parmesan cheese. 5 spoons!