Cabbage Bangers Slow Cooker 4-Ing

Cabbage Bangers Slow Cooker 4-Ing

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Cabbage Bangers Slow Cooker 4-Ing. This was a pub meal made in March by my grandfather. The most comfortable savory dinner takes only 4 ingredients.

Servings: 4

Ingredients

  • 2 sausages pork sausages fresh (bangers or country-style links)

  • 1 large head green cabbage (approximately 2 to 2 1/2 pounds), cored and cut into thin slices.

  • 1 huge yellow onion, sliced slenderly.

  • 1 1/2 cups beef broth (or sufficient to cover the bottom on the slow cooker)

Cabbage Bangers: Directions

  1. Pull the vegetables by peeling off the cabbage of any rough or wilted leaves. Preparing cabbage, cut into half and then half again and strip it into thin slices. Thinly slice the onion.

  2. Add cabbage and onion (in the bottom) of a large slow cooker (a 5- to 6-quart size works well). Gently toss them together with your hands making sure that the onion has spread evenly throughout the cabbage.

  3. Add the beef broth, and pour it over the cabbage and onion. You desire that the liquid is sufficient to keep the vegetables moist and to fill the bottom of the slow cooker by approximately 1/4 inch; sprinkle a little more on, should it be necessary.

  4. Lay the sausages on the cabbage mixture in a single layer. They are touchable, yet they are not to pile one on top of another as they will brown better there and the cabbage will become soft there.

  5. Cook the cabbage on the slow cooker on LOW between 6 and 7 hours or on HIGH between 3 and 4 hours until the cabbage is extremely tender and the sausages have been cooked. Halfway cooked, again turn the sausages one more time when the casing has an opportunity to brown and blister on the side and top heat of the slow cooker.

  6. When the sausages are cooked through and the cabbage has been cooked in the brown savory juices to softness and silkyness, then taste a grain of the cabbage and add some sprink of salt or pepper, should you wish. The sausages and broth already give it a lot of flavor, so it usually tastes good without extra seasoning.

  7. To serve, add a substantial portion of cabbage and onions to each of the bowls and then one or two sausages. Add some of the thick brown cooking juices on all and serve hot.

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