The sausage meat reminds me of the texture of canned corned beef - which I love. What an awesome fall/winter dish. My mouth is watering - this is right up my alley. Thanks for sharing it with us.
Hi Kat, I made this the other day, with my very first homegrown head of cabbage, and YEAH! this recipe is a keeper. Simple and cheap. And yummy. It's like cabbage pizza! Thanks!!
Your recipes have never let me down. My family loves them all. BTW this is a casserole my husband (who is type II diabetic) can eat and enjoy! Cabbage is an amazing substitute for noodles as well. Thanks for the recipe. YUM
That's one of the highest compliments you can pay me...that my recipes are successes. I will try to post more recipes that are diabetic friendly. I've been considering this for a long time...since I'm diabetic as well. I have some great recipes I've developed that are super tasty. I hope your husband will love them.
I am the only cabbage lover in my home. But, I think I will be making this. Would be a great take to work lunch! Beware if I am the only person eating all of this! :)
This looks amazing. A hint for the sliding cutting board: I lightly wet a washcloth or paper towel and put it under my cutting board and it will hold it in place nicely!
We are cabbage lovers too! Using the salsa sounds like a wonderful new way of making this dish. Thanks so much for another great video always well done. I was trying to come up with a great dish before Christmas this sounds like a winner.
You are a blessing Katz.. I bought a head of cabbage the other day and was going to make some New England boiled dinner.. and found I was out of y home canned ham.. now you saved my cabbage.. Thanks!
Don't know how I missed this the first go-round, but I am so glad I found it! Your recipes are the best! Haven't found one yet that wasn't absolutely delicious. I am also type 2 diabetic and this will be a tasty, healthy meal as well as easy and inexpensive. Can't wait to try this!
I made this and it was delicious! I made a few changes. I chopped the cabbage into 2 inch chunks. We didn't have salsa on hand so I made it "Italian" by using chopped tomatoes, Italian seasonings, garlic powder, etc and then provolone cheese on top. It's so quick, easy, healthy and inexpensive. Thank you!!!
Heh! Saw your vid on this over a year ago. It's my new 'go to' recipe. Love it. I grow extra cabbage just for this recipe. And by the way, you're a National Treasure.Thanks
I guess one could cut the head into quarters (and half that once more to get 8 slices) and put it in a pressure cooker pot (the ones you use on the stove) Let the pressure build then turn off heat, and let it go down naturally while it stands on the hot stove. - the precooking with a lot of water may leak out some of the cabbage taste, not sure if it gets milder. but the other method is also fast, and you do not have to wait for all that water to heat up. It also saves energy. Natural decrease of pressure means less smell, less steam in your kitchen, saving energy, the valve stays clean (it can get sticky if the fast forced release of pressure sucks up liquid and foam into the valve). Never do a fast release of pressure with things that foam up (certain soups, also beans if very full or a lot of liquid. When the pot is quite full or if you have one big piece of meat in it. The pressure in the meat may not be released as fast as in the surrounding - soup smaller veggies, and you could be in for an unpleasant surprise. Natural release is more tender with your vegies. If you cook meat I noticed that the fibres of the meat (cooked beef) are somewhat coarse. So I returned to cook beef in the soup the normal way. It could work if you only apply the first level of pressure and let the pressure go down by itself. The electric pots do not have the meat in the cooking liquid. it is in another lining pot, so the heat is indirect, maybe that is a more tender method. Potatoes will crack if you force-release the pressure. Bring to first level of pressure (the models that I know have 2 settings, medium and higher pressure), hold it at level 1 for for 3 - 5 minutes - usually that means only mild heat on the stove. Once the pot is hot and the steam has built, it needs very little more energy. Time ? Older potatoes often cook faster, and the first harvest also takes shorter time, and size and variety matter, even the altitude where you are cooking. Then shut off heat (I have a glass top stove so there is some remaining heat). Let the pot just stand and let the pressure go down by itself. The potateoes will be cooked but not overcooked and there will be no tears at the outside. I would assume that 1 - 2 minutes at first level of pressure would tenderize the cabbage enough.
thanks so much I love that it will not cost a lot to make it we have a large family and it is hard some times to find low cost meals the prices are become so crazy at the store we do a lot of home canning too thanks for all the info you share with us
I love almost anything to do with cabbage. This looks amazing and I love how fast you can make meals with canned meats. (I never canned meats until your videos and I have been canning since the 60s.)
Oh Wow, this looks very good. I just love cabbage. I currently have 10 lbs of cabbage in a crock fermenting right now for sour kraut. My first time, I sure hope it comes out ok. :) Thanks for the great cabbage ideas!
New subbie!! I love your cooking style with saving US dollars. Noreen's kitchen had a ranch dressing that came from you. I'm glad I found you. Thanks for sharing.
dee doc Hey Dee Doc! Thanks for stopping by to check out my videos. I really appreciate it. Yes, Noreen's family make my ranch dressing mix all the time. I hope it's saved them lots of money and better still, kept them from ingesting lots of preservative and additives they just don't need. K~
I can't wait to make this tomorrow....if there are leftovers, they will probably be even better after a couple days in the fridge..would you believe I am using the last of my cabbage I brought to my Florida home from my Michigan home last October? I just filled up an extra fridge here and we have been enjoying it for 7 months now.Great recipe and video!
THE CABBAGE CASSEROLE LOOKS GREAT. A COUPLE YRS AGO I BOUT THE SALSA MIX AND ITS PRETTY GOOD TO USE IN A PINCH SITUATION. BUT I WOULD LOVE TO SEE THE RECIPE FOR WHATEVER BREAD YOU USED IN THIS VID.
My wife is interested in making this. But during the video she said that she had a pot like yours that we tossed in the trash cause we never used it. Dagnabit.... Maybe I will have to buy her another one. Thanks for sharing.
Looks delicious! I really love cabbage with bacon so I am sure I will love your recipe with sausage. Your cabbage cooking technique is great! Leaves more nutrients than boiling it. Thank you dear & BTW.. love your Moutarde de Lyon ceramic in the back ground :)
cut cabbage into stripes, bown in skillet with fat, you can use lard or bacon grease, butter or some good oil (it should get a nice light brown color, it depends how brown you like it, but a little browning is asked for). you can add a little sugar to help with that. and you can add onions and brown them with the cabbage. Then add spices (salt, pepper. And chopped caraway seeds - important for the flavor of the dish, think maybe one tablespoon of chopped seeds for one big cabbage. It goes well with it, so you cannot easily overdose, they sell it also as ground spice. I never buy that - but if you have it you only take one third of that quantity and then taste if you like it. When the cabbage is fried / roasted to your likine add freshly cooked pasta, toss and serve (maybe with chopped parsley on top). you can add a little cooking water from the pasta, not much, if may be needed to make tossing easy and that it all will hold together. Form of pasta: no spaghetti and no tubes either. Flat pieces work fine. Like bows. Fresh pasta would be ideal (in flat / smallish forms). Broad flat noodles (stipres) would be O.K. as well. Not traditional but - you can add a little acidity (think good vinegar or lemon juice to balance the cabbage taste, add one teaspoon to half a head of cabbage and taste how you like it). Or fried bacons pieces, or scrambled sausage if your family demands meat. Or chopped green onions on top when you serve. Or parsley. That is a traditional recipe from the Austrian / Hungarian monarchy. Legend has it that (the mythical) Aunt Jolesh that was (also) famous for that dish was asked on her death bed to finally tell her relatives the secret, why her cabbage pasta (Krautfleckerl) were considered to be the best. She whispered: Never make enough of it .....
Do you have a video on how you canned sausage? Did you just add salt to it. I am very new at learning how to do all of this. I would love the texture of that sausage and I am looking for anything other meat to replace hamburger as I just can not stand the taste or texture of it..uck! Thanks so much!
Next time sausage goes on sale, I can some up and make a video of it. I didn't use any salt in mine. I really love using it. I've also got a recipe I've developed using it that I'll also share. Stay tuned. ; )
Just a theoretical question Katz: could this dish been made with dehydrated cabbage and if so, how much? Not trying to be smart just curious. Thank you.
WOW What a great way to steam cook cabbage. Who made your great steamer pot? And who makes the salsa, and can it be found online. Gotta love people who have a clean clean stove. Nice video.
Here's the link for the salsa - www.jdsalsa.com/ . And my great pot is a Tramontina 4 piece, 8 quart Multi Cooker. In the video, you saw me using 3 pieces of the set. The four piece is a much smaller steamer basket that will actually fit in the larger basket you saw me use. I can steam two vegetables at one time. The set sells for around $50....it's well worth it.
That looks yummy. Did you try the salsa separately? The idea of making a blend is appealing. (This isn't to take away their idea, I have allergies and my blend has to work for my tomato free red pepper salsa)
Just watched this - I love this idea - especially as I made Cabbage rolls tonight, and have almost 2/3 of the original head of cabbage still intact, waiting to become something else. I have some home made sausages in the freezer, and I know what I'll be doing for dinner in the next night or two !!! Thanks for a great idea. - Rob. PS:: I searched your channel but couldn't find a video of you canning any sausage links. Do you have this as a video? If not, I would love to see how you do it !! Cheers, Rob.
Rob, I hope you're going to love this recipe. The next time I find sausage on sale, I'll make a video of how I can them. Tanks so much for watching and leaving a comment.
Dear Katzkradul, I sure miss your channel, all your recipes, and cooking hints. ☹ I don't know what happened to you. I hope you are ok after all these years. Prepper A must be all grown up now. Somehow your video came up in .my feed. I hope you answer back to at least say you and the family are ok. ❤
I really liked the idea of making salsa any time, so I immediately ordered the JD Salsa mix. I am impressed with the ingredients also ( gluten-free, no MSG, low sodium, no preservatives and all natural). I made the salsa recipe and the fiesta dip recipe and the flavors were outstanding! www.jdsalsa.com Thanks for passing this along with your cabbage recipe, because we peppers like our salsa with tortilla chips or in other recipes. Excellent job!
I don't. I think the taste of the commercially prepared canned milk is so superior to what I can make at home that I don't bother with it. Good question.
If you can meat, sausage, fish but also vegies with a lot of protein (like beans) there is a tiny chance you would have the bacteria in it that cause botulism, and because of not perfect hygiene or cooking process you did not kill them all. But bringing it to a boil for about 4 - 5 minutes destroys the poison (cases are rare, but if they happen it is almost always home canned food, with good reason the industry has a bolusims boil for critical foods. Think fish or sausages that are not heated up again, the poison is very dangerous so the industry has the protocols in place. If you have very good hygiene (w/o fail, all the times) you will also kill off all the bacteria. But it can happen, and you do not necessarily see or taste it. On thing is sure, if a preserve was not closed well be cautious. Think bought cans that are warped. In glasses if there is not a good seal then the food usually will be foul or mouldy and you can smell that and see that. So that is not as dangerous. The conditions for botulism bacteria: no or very little oxygen, the food has a lot of protein, and time (the poison is quite complex). If the canned sausage is used in an egg scramble and you brown in, if it is on top of pizza and bakes the whole time, with this cabbage dish, you will be safe.
There should be a little bell symbol up near the top to the right of the upload button. If and when you get messages, there should be a number in a red box showing how many messages you have. I hope this helps. If you can't find it, my message is just a little tip for you. It is to lay a kitchen towel under you cutting board when using it to stop it from slipping and sliding. I could've posted that on your wall but didn't even think about that. I am so used to sending my messages through the private messages just in case it is something that I don't want the public to read.
***** Yes, that how I read my messages every day, but I thought you might have been talking about something different, another place where I could get message, since I didn't see a message from you there. I was hoping I wasn't overlooking anything. Yes, your idea is a good one and I've use it before. I don't know why I didn't when I was cutting that darn cabbage! Thanks.
Mean you that moose kakes' ''boy'' aka the gelded fairy's not got our food prices under control? I thought that was one of the things ''he'' was supposed to be good at. Prepping sounds more and more like a great idea.
I love this, made it without sausage and would have NEVER thought to put this together. It's cooling off from the oven now. Thank you!
The sausage meat reminds me of the texture of canned corned beef - which I love. What an awesome fall/winter dish. My mouth is watering - this is right up my alley. Thanks for sharing it with us.
I’m just sooo impressed with Prepper A. I was such a snarky kid. God bless.
Thank you! Prepper A is now a junior in college...with a 4.0! So proud of that kid.
Oh I love cabbage! Can't wait to try this recipe, It looks so good.
you can never have enough cabbage recipes !!! ty kat looks awesome . hugs from michigan
Mmm i am going to show my wife looks very good! My daughter would love this.
This was a winner. The family loved it. I really miss your recipes.
We love cabbage and spicy so this looks perfect! Thanks!
I can't wait for you to try it.
I adore cabbage anyway I can get it. I can't wait to try this.
Hi Kat,
I made this the other day, with my very first homegrown head of cabbage, and YEAH! this recipe is a keeper. Simple and cheap. And yummy. It's like cabbage pizza! Thanks!!
Your recipes have never let me down. My family loves them all. BTW this is a casserole my husband (who is type II diabetic) can eat and enjoy! Cabbage is an amazing substitute for noodles as well. Thanks for the recipe. YUM
That's one of the highest compliments you can pay me...that my recipes are successes. I will try to post more recipes that are diabetic friendly. I've been considering this for a long time...since I'm diabetic as well. I have some great recipes I've developed that are super tasty. I hope your husband will love them.
Thank you so much! I look forward to seeing them. :)
Like "Prepper A" I love cabbage! I made the Colcannon and loved it! Can't wait to try this recipe. Thank you very much.
Be sure to try the "haluska" as well. It's fabulous.
My family loves this. I make it every couple of weeks for dinner! Thanks for sharing. I love your channel.
Lovely casserole. Thanks guys.
This looks delicious! I'm going to try this out!
I am the only cabbage lover in my home. But, I think I will be making this. Would be a great take to work lunch! Beware if I am the only person eating all of this! :)
Cooked and ate a lot of cabbage but this looks like a real winner.
Super DELICIOUS recipe. We've had it several times. Yummy!
I tried this recipe a couple of times. It is so good I can eat it all by myself! 😜
This looks amazing. A hint for the sliding cutting board: I lightly wet a washcloth or paper towel and put it under my cutting board and it will hold it in place nicely!
We are cabbage lovers too! Using the salsa sounds like a wonderful new way of making this dish. Thanks so much for another great video always well done. I was trying to come up with a great dish before Christmas this sounds like a winner.
I have this in the oven can not wait to try it tonight thanks
You are a blessing Katz.. I bought a head of cabbage the other day and was going to make some New England boiled dinner.. and found I was out of y home canned ham.. now you saved my cabbage.. Thanks!
Katz to the rescue! LOL I hope you love this recipe.
We will,we love anything cabbage! Thanks!
I have just bought the same steamer pot from a Lakeland shop in the uk.I look forward to making your recipe.
Don't know how I missed this the first go-round, but I am so glad I found it! Your recipes are the best! Haven't found one yet that wasn't absolutely delicious. I am also type 2 diabetic and this will be a tasty, healthy meal as well as easy and inexpensive. Can't wait to try this!
This looks fabulous! I'm making this tomorrow night. I bet it will be a staple dish in our house now like your Coconut Custard Pie!
I made this and it was delicious! I made a few changes. I chopped the cabbage into 2 inch chunks. We didn't have salsa on hand so I made it "Italian" by using chopped tomatoes, Italian seasonings, garlic powder, etc and then provolone cheese on top. It's so quick, easy, healthy and inexpensive. Thank you!!!
Thank you for showing a meal using your canned items, it helps me see what can be done to make a wonderful meal.
I like to do that as much as I can. I just want you to realize that with home canned foods, your possibilities are endless.
Heh! Saw your vid on this over a year ago. It's my new 'go to' recipe. Love it. I grow extra cabbage just for this recipe. And by the way, you're a National Treasure.Thanks
Oh my gosh! You are too kind...and made my day.
I guess one could cut the head into quarters (and half that once more to get 8 slices) and put it in a pressure cooker pot (the ones you use on the stove) Let the pressure build then turn off heat, and let it go down naturally while it stands on the hot stove. - the precooking with a lot of water may leak out some of the cabbage taste, not sure if it gets milder. but the other method is also fast, and you do not have to wait for all that water to heat up. It also saves energy.
Natural decrease of pressure means less smell, less steam in your kitchen, saving energy, the valve stays clean (it can get sticky if the fast forced release of pressure sucks up liquid and foam into the valve). Never do a fast release of pressure with things that foam up (certain soups, also beans if very full or a lot of liquid. When the pot is quite full or if you have one big piece of meat in it. The pressure in the meat may not be released as fast as in the surrounding - soup smaller veggies, and you could be in for an unpleasant surprise.
Natural release is more tender with your vegies. If you cook meat I noticed that the fibres of the meat (cooked beef) are somewhat coarse. So I returned to cook beef in the soup the normal way. It could work if you only apply the first level of pressure and let the pressure go down by itself. The electric pots do not have the meat in the cooking liquid. it is in another lining pot, so the heat is indirect, maybe that is a more tender method.
Potatoes will crack if you force-release the pressure. Bring to first level of pressure (the models that I know have 2 settings, medium and higher pressure), hold it at level 1 for for 3 - 5 minutes - usually that means only mild heat on the stove. Once the pot is hot and the steam has built, it needs very little more energy.
Time ? Older potatoes often cook faster, and the first harvest also takes shorter time, and size and variety matter, even the altitude where you are cooking. Then shut off heat (I have a glass top stove so there is some remaining heat). Let the pot just stand and let the pressure go down by itself. The potateoes will be cooked but not overcooked and there will be no tears at the outside.
I would assume that 1 - 2 minutes at first level of pressure would tenderize the cabbage enough.
Thanks for the extra info you give us. I wondered if the meat above the water line was ok to eat.
thanks so much I love that it will not cost a lot to make it we have a large family and it is hard some times to find low cost meals the prices are become so crazy at the store we do a lot of home canning too thanks for all the info you share with us
This looks delicious< I love cabbage ! thanks
ooooh girl this looks GOOD i 💜 cabbage ty 4 sharing
Thanks for another terrific recipe.
You bet!
I'm going to try that one! I love cooked cabbage, especially with meat and sauce! Do you have dehydrater recipes for fruit leathers?
YOU are SO INTELLIGENT and SMART AND AWESOME AND AMAZING THANKS for sharing
That looks delicious
THANKS FOR ANOTHER WELL DONE VIDEO!
That looks awesome!
great channel love the way u did the cabbage
I love almost anything to do with cabbage. This looks amazing and I love how fast you can make meals with canned meats. (I never canned meats until your videos and I have been canning since the 60s.)
You just made me so happy. That's why I do this! So people will try doing things they've never done before.
Nice work! I will have to try this one.
Thank you very much.
Ahhh, gourmet Willie Wonka Food! We love cabbage and salsa and yours makes my mouth water.... mmmmmm ;)
Oh Boy..... Now I'm really hungry!!!
what a great recipe.
Thanks!
Wonderful...simple recipe.:)) Thank you so much.:)
I will be trying this! Love your videos! Thanks!
Thank you so much!
Hello: Oh my, that's all I need to say. I could eat the core by itself. I like the double steamer its nice. Have a Great Day.
I love that pot...especially at canning time. It makes it so easy to blanch and drain vegetables. I wish I'd have bought it years ago.
I fixed this a couple of times. So delicious! Thank you
YUMMY AWESOME thanks for sharing fantastic!
Oh Wow, this looks very good. I just love cabbage. I currently have 10 lbs of cabbage in a crock fermenting right now for sour kraut. My first time, I sure hope it comes out ok. :) Thanks for the great cabbage ideas!
Oh how I love sauerkraut!
Wow looks great
I'm certainly going to have to add some salsa mix to my food stores
Be sure to check out JD Salsa Mix. I'll post a link in the 'show more' section. I meant to do that, but forgot. It not easy getting old! LOL
this dish looks so good . maybe i will have this for dinner today ! ty 4 sharing katz and have a good rest of your weekend , hugs
Thanks Kathy!
New subbie!! I love your cooking style with saving US dollars. Noreen's kitchen had a ranch dressing that came from you. I'm glad I found you. Thanks for sharing.
dee doc Hey Dee Doc! Thanks for stopping by to check out my videos. I really appreciate it. Yes, Noreen's family make my ranch dressing mix all the time. I hope it's saved them lots of money and better still, kept them from ingesting lots of preservative and additives they just don't need. K~
A must make. Thanks
O I never thought of the Salsa O I love cabbage. Thanks Katzcradul looks fabulous!!!
I can't wait to make this tomorrow....if there are leftovers, they will probably be even better after a couple days in the fridge..would you believe I am using the last of my cabbage I brought to my Florida home from my Michigan home last October? I just filled up an extra fridge here and we have been enjoying it for 7 months now.Great recipe and video!
The leftovers are wonderful. I just love it when I an make two meals at one time!
That looks Delicious!
I hope you try it and that you love it.
oh my ! We love cabbage so I will be making this soon ! LOVE that pot ! Where did you find it ?
I'm sorry, but I don't remember where I got that pot but I've seen them everywhere. They're not difficult to find. You'll love it!
lovely update thanks for sharing
Thank you Linda.
i canned up some links and wasn't sure how to use them... the texture is different... this looks great... cheryl
I'll be showing you another recipe soon of how to use the links.
Hi Kid you are growing up each time we hear you. Your voice is maturing so fast. Bless all of you. Don Rebekah and Joshua
THE CABBAGE CASSEROLE LOOKS GREAT. A COUPLE YRS AGO I BOUT THE SALSA MIX AND ITS PRETTY GOOD TO USE IN A PINCH SITUATION. BUT I WOULD LOVE TO SEE THE RECIPE FOR WHATEVER BREAD YOU USED IN THIS VID.
My wife is interested in making this. But during the video she said that she had a pot like yours that we tossed in the trash cause we never used it. Dagnabit.... Maybe I will have to buy her another one. Thanks for sharing.
Looks delicious! I really love cabbage with bacon so I am sure I will love your recipe with sausage. Your cabbage cooking technique is great! Leaves more nutrients than boiling it. Thank you dear & BTW.. love your Moutarde de Lyon ceramic in the back ground :)
Very observant. I've had that little crock for about 30 years. I love it too!
What kind of sausage did you use? A breakfast sausage or something more like a polish sausage? Love this video.
Getting ready to can some smoked links. Does the all - beef variety give better results than the traditional smoked variety? Thanks in advance.
There's not much difference.
Thank you for the recipe. We eat Cabbage all the time and I'm out of recipes. Thanks
cut cabbage into stripes, bown in skillet with fat, you can use lard or bacon grease, butter or some good oil (it should get a nice light brown color, it depends how brown you like it, but a little browning is asked for). you can add a little sugar to help with that. and you can add onions and brown them with the cabbage. Then add spices (salt, pepper. And chopped caraway seeds - important for the flavor of the dish, think maybe one tablespoon of chopped seeds for one big cabbage. It goes well with it, so you cannot easily overdose, they sell it also as ground spice. I never buy that - but if you have it you only take one third of that quantity and then taste if you like it.
When the cabbage is fried / roasted to your likine add freshly cooked pasta, toss and serve (maybe with chopped parsley on top). you can add a little cooking water from the pasta, not much, if may be needed to make tossing easy and that it all will hold together.
Form of pasta: no spaghetti and no tubes either. Flat pieces work fine. Like bows. Fresh pasta would be ideal (in flat / smallish forms). Broad flat noodles (stipres) would be O.K. as well.
Not traditional but - you can add a little acidity (think good vinegar or lemon juice to balance the cabbage taste, add one teaspoon to half a head of cabbage and taste how you like it). Or fried bacons pieces, or scrambled sausage if your family demands meat. Or chopped green onions on top when you serve. Or parsley.
That is a traditional recipe from the Austrian / Hungarian monarchy.
Legend has it that (the mythical) Aunt Jolesh that was (also) famous for that dish was asked on her death bed to finally tell her relatives the secret, why her cabbage pasta (Krautfleckerl) were considered to be the best.
She whispered: Never make enough of it .....
Do you have a video on how you canned sausage? Did you just add salt to it. I am very new at learning how to do all of this. I would love the texture of that sausage and I am looking for anything other meat to replace hamburger as I just can not stand the taste or texture of it..uck! Thanks so much!
Next time sausage goes on sale, I can some up and make a video of it. I didn't use any salt in mine. I really love using it. I've also got a recipe I've developed using it that I'll also share. Stay tuned. ; )
Looks good!! I can see why you boiled the cabbage first.
Just a theoretical question Katz: could this dish been made with dehydrated cabbage and if so, how much? Not trying to be smart just curious. Thank you.
Your salt container/dispenser has a hinged lid? Can you tell me where you bought that?
I'm a new viewer. I love your recipes! This is being made sometime in the near future!
Thank you very much! I appreciate you watching and sharing my videos.
Any time I cook cabbage and take the core out I trim it, put a little salt on it and have it as "cooks treat".
WOW What a great way to steam cook cabbage. Who made your great steamer pot? And who makes the salsa, and can it be found online. Gotta love people who have a clean clean stove. Nice video.
Here's the link for the salsa - www.jdsalsa.com/ . And my great pot is a Tramontina 4 piece, 8 quart Multi Cooker. In the video, you saw me using 3 pieces of the set. The four piece is a much smaller steamer basket that will actually fit in the larger basket you saw me use. I can steam two vegetables at one time. The set sells for around $50....it's well worth it.
Graniteware also makes a pot, steamer insert with lid. Very useful when blanching vegetables for freezing or dehydrating.
Beth Grant-DeRoos I
That looks yummy. Did you try the salsa separately? The idea of making a blend is appealing. (This isn't to take away their idea, I have allergies and my blend has to work for my tomato free red pepper salsa)
The salsa was wonderful.
that looks super great... tkx...
It's SO easy to make.
How can we make or where can we buy the dried salsa blend?
I mean have you tried making fruit leather out of Winter Pears which are juicy, but, hard?
Just watched this - I love this idea - especially as I made Cabbage rolls tonight, and have almost 2/3 of the original head of cabbage still intact, waiting to become something else. I have some home made sausages in the freezer, and I know what I'll be doing for dinner in the next night or two !!! Thanks for a great idea. - Rob.
PS:: I searched your channel but couldn't find a video of you canning any sausage links. Do you have this as a video? If not, I would love to see how you do it !! Cheers, Rob.
Rob, I hope you're going to love this recipe. The next time I find sausage on sale, I'll make a video of how I can them. Tanks so much for watching and leaving a comment.
katzcradul I would love to see a video of canning sausage too!!
GO GO GO YES
New subscriber here looks delicious
Have you ever tried Honeyville sausage crumbles in this recipe? That's the only sausage I have
Yes, and they work just great.
okay! Thnx :)
BLESSINGS 💖
Dear Katzkradul, I sure miss your channel, all your recipes, and cooking hints. ☹ I don't know what happened to you. I hope you are ok after all these years. Prepper A must be all grown up now. Somehow your video came up in .my feed. I hope you answer back to at least say you and the family are ok. ❤
We're doing great! Prepper A is 19 years old and a senior in college! Thanks for your sweet comment. It's good to be missed.
How do you vacume seal a jar
Katz, Where are you? You are missed.
I'm taking some MUCH needed time off. I'll be back when things are a little less hectic. Thanks for asking...and for watching!
I wish I had your knowledge on canning.
Nothing I do is particularly hard. If I can do it, you can too! Take baby steps and you'll get there.
Thanks for your advice, I'm working at it.
Sharon Chapman
My husband says that the sausage I canned reminds him of potted meat because of the smell and the texture. The taste is awesome, though!
I really liked the idea of making salsa any time, so I immediately ordered the JD Salsa mix. I am impressed with the ingredients also ( gluten-free, no MSG, low sodium, no preservatives and all natural). I made the salsa recipe and the fiesta dip recipe and the flavors were outstanding! www.jdsalsa.com Thanks for passing this along with your cabbage recipe, because we peppers like our salsa with tortilla chips or in other recipes. Excellent job!
Do you can milk
I don't. I think the taste of the commercially prepared canned milk is so superior to what I can make at home that I don't bother with it. Good question.
BACON and Sausage fat is one of the major food groups so use lots.
I find cabbage boring . I am going to try will let you know post making It.
have you ever used dehydrated cabbage with this reciepe?
I haven't...but there's no reason you couldn't.
If you can meat, sausage, fish but also vegies with a lot of protein (like beans) there is a tiny chance you would have the bacteria in it that cause botulism, and because of not perfect hygiene or cooking process you did not kill them all.
But bringing it to a boil for about 4 - 5 minutes destroys the poison (cases are rare, but if they happen it is almost always home canned food, with good reason the industry has a bolusims boil for critical foods. Think fish or sausages that are not heated up again, the poison is very dangerous so the industry has the protocols in place.
If you have very good hygiene (w/o fail, all the times) you will also kill off all the bacteria. But it can happen, and you do not necessarily see or taste it. On thing is sure, if a preserve was not closed well be cautious. Think bought cans that are warped. In glasses if there is not a good seal then the food usually will be foul or mouldy and you can smell that and see that. So that is not as dangerous.
The conditions for botulism bacteria: no or very little oxygen, the food has a lot of protein, and time (the poison is quite complex). If the canned sausage is used in an egg scramble and you brown in, if it is on top of pizza and bakes the whole time, with this cabbage dish, you will be safe.
Can't believe you canned sausage and 9 years old
Katz, please check you UA-cam messages. Thanks!
Where they heck do I find UA-cam messages? Seriously. I don't know what that is. Educate me.
There should be a little bell symbol up near the top to the right of the upload button. If and when you get messages, there should be a number in a red box showing how many messages you have. I hope this helps. If you can't find it, my message is just a little tip for you. It is to lay a kitchen towel under you cutting board when using it to stop it from slipping and sliding. I could've posted that on your wall but didn't even think about that. I am so used to sending my messages through the private messages just in case it is something that I don't want the public to read.
***** Yes, that how I read my messages every day, but I thought you might have been talking about something different, another place where I could get message, since I didn't see a message from you there. I was hoping I wasn't overlooking anything. Yes, your idea is a good one and I've use it before. I don't know why I didn't when I was cutting that darn cabbage! Thanks.
Your Welcome. Thank you again for your time and your videos.
What is your daughters name?
Mean you that moose kakes' ''boy'' aka the gelded fairy's not got our food prices under control? I thought that was one of the things ''he'' was supposed to be good at.
Prepping sounds more and more like a great idea.