May is a bit of a fruit and vegetable desert here.
For fruit – the citrus is done so no more oranges or clementines but it’s too early for the peaches and nectarines. We can still get apples and pears but they’re starting to look like last year, which, of course, they are. The strawberries are done and it’s too early for cherries.
For vegetables – all the winter squashes are long gone, and the spring asparagus and artichokes and snow peas are finished. Brussel sprouts and broccoli are looking tired but it’s too early for the summer squashes and we don’t buy those hard tomatoes. The cauliflower is usually still good and the cabbage? Maybe. With both I have to plan on at least 3 meals.
This is one of our favorites with cabbage. Normally, I can only get the green Savoy cabbage but for reasons only known to The Powers That Be, last week there was only white cabbage – which I rarely see here at all.
At least the frozen spinach is reliable year-round.
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Smoked Sausage, Cabbage, & Tomato, with Curly Pasta
This is one of my favorite recipes with cabbage. When cooking for two buying a cabbage is a commitment. One has to have a few recipes to use it up.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Skillet
- 12oz (360gr) smoked sausages, sliced into 1″ (2.5cm) pieces.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped cabbage
- 2 tbs fresh marjoram leaves
- 1 tsp paprika, smoky or sweet
- 1 tsp cumin
- 1 tsp dry mustard
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
- 1 1/4 cup (4oz, 120gr) bite-size pasta
- Cook pasta according to package instructions. Drain.
- Heat oil in large skillet over medium-high heat.
- Add onion, garlic and cabbage and sauté 10 minutes or until starting to get tender.
- Add paprika, cumin, and sauté 1 minute.
- Add sausage and sauté 5 minutes.
- Add tomatoes and their juices, mustard, Woecertershire, turn heat to low, cover and simmer 15 minutes or until cabbage is done.
- Uncover, add pasta, marjoram and stir well.
- Heat through and serve.
Use your favorite sausage for this – and your favorite pasta.
- Serving Size: 1/2 recipe
- Calories: 906
- Sugar: 14.7 g
- Sodium: 1841.3 mg
- Fat: 60 g
- Saturated Fat: 18.1 g
- Trans Fat: 0.4 g
- Carbohydrates: 61.2 g
- Fiber: 9.5 g
- Protein: 32.4 g
- Cholesterol: 109.8 mg
Keywords: cabbage, sausage, pasta
I got an email from Amazon the other day saying that my package had been returned and I would be receiving a refund.
How very kind of them, I thought…. but what package?
Ah… my sweet corn seeds. From last year.
In March I normally plan my potager for the summer. I order seeds from several different places. I have 2 online sources in France for tomato and herb seeds but they never have much of a selection for winter squashes, sweet corn or green beans. To be more specific, they usually have butternut squash, one kind of sweet corn and the skinny green beans preferred by the French.
For those seeds I order from Amazon UK. There are a couple of Market sources I’ve ordered from for years.
I placed my order in mid-March last year, as usual.
The world (or, at least, my world) went under lock-down the next day.
My winter squashes and beans arrived the next week, but not the sweet corn.
As the weeks went by I accepted that we would not have sweet corn in the potager. I thought about asking for a refund of my $8.00 but decided, with the pandemic and all, I would just let it go.
14 months later I get an email saying the package had been returned and they would be issuing a refund.
We will never know where that little package of sweet corn and (if I remember correctly) lemon grass and rainbow chard seeds spent these pandemic months.
They may have traveled the world….
Or been at the bottom of a bin, stuck in a corner.
Life is weird.
10 thoughts on “Smoked Sausage, Cabbage, & Tomato, with Curly Pasta; life is weird”
Living in Luxembourg, I’ve used this site for seeds in case this is of any help: https://tuinzaden.eu/en/
Thanks for that – they have a really good selection – better than the 2 I’ve been using. Even my favorite sweetcorn. Next year….
We recently waited 15 days for a priority mail package that ended up going from the vendor to our postal hub to the Detroit hub, shipped from the Detroit hub, delivered to the Detroit hub and finally back to our postal hub before making it to us. I have no doubt your little seed packet has seen the world!
Your recipe is similar to something I do but I usually use some kind of egg noodle. I’ve been known to toss in bulk breakfast sausage in a pinch when I’m out of any kind of smoked. Still tasty because…cabbage!
Breakfast sausage is good,,, and egg noodles.
We’ve not had any problems in France before, but when we lived in Andorra is was…. Interesting. We didn’t have to pay tax or duty on anything so we did a lot on online shopping (such as it was back then). I had one package tour South America, before going on to Rome and, finally Andorra. All the stamps were on it. It travelled over a year. Apparently, a lot of postal workers had no clue where Andorra was.
Yesterday I got notification that a parcel addressed to.me had been returned to sender. She sent a pic and it was impeccably and perfectly addressed to me….no reason why it was returned that any one can determine. It must have bern loitering some where with your corn !!!
I think there is a secret place that packages go to play.
I wonder what it was about Swiss chard last year. We couldn’t find Swiss chard seedlings anywhere, and the seeds we planted (my sister sent us a package, and one of our friends sent us another package) did not come up at all. Therefore, I think you should assume that the rainbow chard seeds you didn’t receive wouldn’t have come up. I’m glad they are finally sending your refund.
Although… are you sure it’s them? We got a phone call from a robot today, allegedly from Bell, telling us that our account was going to be automatically upgraded today and $400 added to our bill. Errrrrrm… do you think I was wrong to just hang up on the robot?
Smoked sausage is MADE for pasta. Your version looks delicious.
I have refined my ability to hang up on robots and robotic humans, I got 5 calls in 10 minutes yesterday – and didn’t speak a single word. I have given up on chard and spinach – I can’t get the ants under control and they control the aphids which eat the chard and spinach.
I have surrendered to the ants…. but if they don’t stay away from my green beans war will commence.
Oh my yes life is weird and the virus has only made things weirder. Would it be wrong to think smoked sausage is a little like butter: everything’s better…
Amazon never ceases to surprise in so many ways.
Smoked sausage, ham, bacon…. all good things. I can’t believe how dependent we have become on Amazon….
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