Sausage and Apples with Bacon-Cider Cabbage

The number of days left in the school year are dwindling, but it seems to be dragging on and on. At the same time, somehow, it seems like it should NOT already be time for school to be out. I keep wondering how it is possible to already be half-way through May. I am ready, in many ways, for the school year to come to an end. But, I am also not looking forward to the summer break for various reasons. 

Being tired and worn out, this momma wanted an easy supper that didn't take much prep work. I took a recipe that I had and modified it to meet my needs.

Sausage and Apples with Bacon-Cider Cabbage

6 slices thick-cut bacon 

2 (12-oz) packages kielbasa sausage, sliced

1-1⁄2 cups apple cider 

3 Tbsp. whole-grain mustard 

3⁄4 tsp. caraway seeds, crushed 

1⁄2 tsp. salt 

1⁄2 tsp. pepper 

8 C. thinly sliced green cabbage 

1 Granny Smith apple, cored and thinly sliced

Cook bacon until crisp in a large skillet over medium heat. Remove from the pan, reserving 1 tablespoon drippings. Crumble bacon; set aside. Add sausage to drippings; cook 5 minutes over medium. Remove from the pan; set aside. Slowly stir apple cider into pan drippings. Stir in mustard, caraway seeds, salt, and pepper. Add cabbage and sausage; top with sliced apples. Cover skillet, and simmer 10 minutes or until apples are tender. Sprinkle with bacon.

The original recipe called for 3⁄4 teaspoon caraway seeds, crushed, and 8 c. thinly sliced green cabbage. I omitted the caraway seeds and made it quicker and easier, by using the bagged cole slaw mix.

Original recipe from: Emeals

Potato, Sausage, and Cabbage Soup

Yes, I know it is 80 degrees outside today. Yes, I know that is a little warm to be having soup. But! But! But! I want soup!!! So, I am going to have soup! I searched around on Pinterest and found one that sounded quick and super easy. Just what I like!! So, I modified it to meet my desire and viola! Oh! And, it is Thursday!! Woo hooo! Only one more work day left for this week! I think I will survive...


Potato, Sausage, and Cabbage Soup

1 lb sausage or Italian sausage
3 garlic cloves, minced
1 medium onion, diced
4 cups potatoes, chopped bite-size
8 cups chicken stock or 8 cups water, plus 2 tablespoons chicken base
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 pkg. cole slaw (cabbage/carrot) mix
3/4 teaspoon dried thyme

Cook and crumble the sausage in a large pot, over medium high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir. Let it soften for a minute or two before serving. Enjoy!

Original recipe from: barefeetinthekitchen