When I was a toddler, I had a best friend. Her name was Heidi. She was my best buddy. We were always together. And if there was something I didn’t want to eat, I just tossed it to her or threw it on the floor.
Heidi was our dachshund. And when I was in my high chair, she usually sat beside my chair, just waiting for me to toss her something to eat. If the timing was right, she caught it in her mouth. But if we weren’t in synch, it landed on the floor.
After Heidi passed away, I had to find more creative ways to dispose of foods I didn’t like.
One day, my mother cooked cabbage. I hated cabbage. It was a texture thing. It always felt slimy to me. So I avoided eating it. A couple of times, I pretended to choke on it, thinking my parents would feel sympathetic.
It didn’t work.
So that evening, I asked if I could eat in my room. I was going to find a way to get rid of that cabbage. I figured it out. I would wrap it in paper towels and throw it out my window. So that’s what I did.
The next day, we all sat around the dinner table. Suddenly, my mother started to tell my father she decided to work on the flowers outside earlier that day. And she went on the side of the house. And guess what she found?
I got in big trouble. but nothing changed. I still hated cabbage.
But as I got older. I learned to love cabbage. I discovered cabbage rolls. And I realized cole slaw was just raw cabbage.
Then, I discovered cabbage with smoked sausage. One of the best ways to enjoy something you don’t like is to combine it with something you do like.
Last week, someone split a huge head of cabbage with me. So I stopped at the store and picked up some smoked turkey sausage (to cut the fat and sodium). Sliced it up, cooked it with the cabbage, grabbed some bread….a cabbage dinner anyone would love.
Cabbage with Smoked Sausage
Cabbage and smoked sausage sauteed with garlic and curry
1 pound turkey smoked sausage
2 tablespoons olive oil
1 head of cabbage
2 cloves garlic chopped
1 tablespoon curry powder
salt and pepper
- PREP WORK:
- Slice sausage diagonally and place in a bowl.
- Slice onion in half. Then cut each half into slices.
- Cut cabbage in half, cut each half in half, then slice cabbage into strips.
- Add sausage to a stockpot and saute over medium heat to lightly brown, about 3-5 minutes. Remove from pan and place on a plate. If sausage begins to stick, add a little bit of oil.
- Add olive oil, onion, cabbage and garlic to the stockpot. Stir so the olive oil can coat. Stir occasionally to wilt onions and cabbage, about 5 minutes. Add curry, salt and pepper. (If there’s not enough liquid, add some water or low sodium chicken stock). Add sausage, cover and cook for an additional 5-10 minutes, checking occasionally to make sure cabbage and onions don’t burn.
- Serve immediately.