My paternal Grandma Marge loved her sweet and savory. She was a good cook even though we only really tasted it on Christmas Day. We had a distant and formal relationship with her and when we did share a meal outside of Christ’s Birthday it was at a restaurant. She also loved garlic – so we share a couple of things, the a fore-mentioned love for garlic and saggy skin with no elasticity.
After Grandma passed I found some of her handwritten recipes in a box and this was one of them. When Sincerely, Sara was here she planted a pepper plant. I picked a few and whipped this up for dinner (much to my picky children’s dismay).
1 lb spicy sausage
1 lb brats
2 sliced potatoes, use whatever – red, golden, Yukon
1 head cabbage
1 white onion
assortment of peppers (about 4 small or 2 large)
garlic, 1 bulb
red pepper flakes, tsp or tbl (depends on how much spice you like)
brown sugar, tsp or tbl (depends on how much sweet you like)
Brown the meat, remove but keep the drippings in the pan. Sweat the garlic, onions, peppers, red pepper flakes, salt and pepper until soft. Add sliced potatoes and chopped cabbage on top of mixture, cover and let steam – stirring occasionally. When it softens and cooks down add back into mix the cooked sausage – cover and turn down to low. After about 5 to 10 mins add in your brown sugar. Turn off heat and let sit for about 10 mins. Salt&Pepper and serve.
You could serve this with buttered, toasted french bread but since we had garden green snap beans we made those (the girls snapped) with bacon and mushrooms. This dinner is an Atkins dieter’s dream.
Member my mostly used Martha Stewart spice rack?
Well, I got out some spray paint and gave it a make over.