↓
 

Sausage and Cabbage Pasta; Konmari

Thyme for Cooking Posted on by

This is another recipe who’s origins are lost in the mists of time.

I made it with traditional ‘white’ cabbage when we lived in the US but now I use green or Savoy cabbage – because that is what I can get.

One of the things I noticed with the photo…. my home-grown tomatoes from the freezer don’t have the bright red, thick sauce like purchased canned tomatoes do.

So unless you have tomatoes in your freezer there is a good chance your finished dish will look more tomato-y.

Might I just say: Who cares? Not important in the overall scheme of things.

Sausage and Cabbage Pasta

Total time: 35 minutes

Ingredients:

  • 10oz (300gr) sausages, sliced 1/2″ thick (1cm)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups shredded cabbage
  • 2 tbs rubbed sage or 15 fresh leaves
  • 1 tbs paprika, smoky or sweet
  • 1 tbs olive oil
  • 15oz (450gr) whole tomatoes, peeled, chopped, juices saved
  • 1 tsp Balsamic vinegar
  • 1 1/4 cup pasta – penne, rigatoni, fusilli

Pasta with Sausage & Cabbage

Instructions:

  • Cook pasta according to package instructions. Drain.
  • Heat oil in large nonstick skillet over medium-high heat.  Add paprika and sauté 1 minute.
  • Add onion, garlic and cabbage and sauté 5 minutes or until starting to get tender.
  • Add sausage and sage and sauté 5 minutes.
  • Add tomatoes and their juices, turn heat to low, cover and simmer 15 minutes or until cabbage is done.
  • Uncover, turn heat up and stir in vinegar.
  • Add drained pasta and toss to mix well.  Heat through and serve.

Print Recipe

Yesterday was a bit…. hectic.

But that story is for another day. I’m too tired to type it on this day.

I’ve been cleaning closets (no, that’s not why I’m tired).

When I lived and worked in the US I had a lot of clothes.

A LOT of clothes.

I’ve done three major purges since we moved and it’s time to finish up and get rid of the stuff I ‘couldn’t bear to part with’ the other times.

I mean, really, if I haven’t worn it in fifteen years….

But wait….

Those styles are coming back!!!!!

Well – that reason doesn’t work.

I’m going with the ‘it’s too big’ reason and hoping that the weight I lost eight years ago continues to stay lost.

Of course that means that I have to try everything on which takes a long time and causes me to just want to keep it all.

So……

Since I’m tired I decided to take a break today and watch Netflix. I’ve heard of Marie Kondo but I’ve never watched an episode.

I’m going to go do that now.

I’ll let you know if she inspires me.


Last update on March 22, 2019

Comments

Sausage and Cabbage Pasta; Konmari — 6 Comments

  2. I have not watched anything Marie Kondo. I have no desire to. My lifestyle is such that I have things she would toss that might not be considered as ‘bringing me joy’ but they do bring me memories and I won’t part with them. Also, her end results are almost too sparse for me. I have seen some pictures.

    I never really gave it much thought, but I realized that my frozen tomatoes don’t have that bright red color either. It’s got something to do with the fact that the companies use overripe tomatoes and the cooking and then canning process hightens the lycopene in them which is what makes them so red to start with. But, you can’t beat the taste of a fresh tomato, even if it was frozen from your own garden. And it’s not moldy which is a problem with canned tomatoes. People with mold allergies are advised not to use canned tomatoes. :/

    • I probably use canned tomatoes 2 – 3 times a year, in late spring when I run out. Totally different look and taste. As to Kondo – I think she is geared to younger people who both have money to replace the stuff they throw and don’t have the memories to want to keep it. I could do with less dusting, tho lol

    • I have never seen a consignment shop here in France, just the thrift / charity shops. Europeans, in general, have don’t have the stuff Americans do…. Could be because there aren’t closets in the old houses lol

↑