About Me

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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Tuesday, March 1, 2011

Cabbage, Mushrooms and Sausage Recipe


I started out to make Dr. Weil’s healthy recipe Green Cabbage and Mushrooms. It sounded like a good alternative, to the St Patrick’s Day recipe, of Corned Beef Cabbage.

As I was thinking about the recipe, I started adding things I thought would add a better flavor. I also left the Dill out. Now it was a recipe my family would eat.

Although the healthy part of Dr Weil’s recipe still remains, the recipe is mine. Let me share with you how to make Cabbage, Mushrooms and Sausage. Not a pretty dish but it sure tasted good.

Ingredients for Cabbage Mushroom and Sausage:


  • 2 Quarts of vegetable stock or water
  • 1 Onion, chopped
  • 1 lb Ground Turkey Sausage
  • 4 Red potatoes, chopped
  • 1 Small head of cabbage, chopped
  • 8 Oz Portabella Mushrooms, sliced
  • 1 Cup water
  • 4 Tablespoons cornstarch
  • Garlic and Fennel powder
  • Salt and Pepper (to taste)

Instruction to make Cabbage Mushroom and Sausage:


  1. Brown the ground turkey sausage. Add chopped onion and mushrooms while it finishes cooking.
  2. Wash and cut your potatoes into pieces. The smaller they are the faster they’ll cook.
  3. In a large stock pot, heat your vegetable stock to a boil. If you don’t have vegetable stock using water is OK as the sausage adds flavor.  Add the potatoes and let them cook until slightly soft.
  4. Add the meat mixture to the potatoes, stir to blend the tastes.
  5. Put the chopped cabbage in the pot and simmer for about 10 minutes or until limp. Don’t over cook the goodness out.
  6. Sprinkle garlic and fennel powder in. I don’t measure, sorry. Stir in cornstarch mixture until it starts to thickin’.
  7. Serve it up with a slice of Colby cheese and enjoy.

3 comments:

  1. This looks great! Some of my favorite ingredients... and definitely in the spirit of St Paddy!!

    I'd love if you would swing by ekatskitchen.com to enter my giveaway and also join Friday Potluck! This recipe would be perfect there

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  2. Thanks for linking up!!! I'm not sure what you were worried about with linking up incorrectly - you did perfectly!!! What a tasty treat.

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  3. I like the sausage and cabbage, but have never tried mushrooms with it. That is different.

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