Comments on: Braised Cabbage and Sausage with 10-Second Polenta

By: Sarah

Sarah — Wed, 13 Jan 2010 21:29:48 +0000

Made this last night, had some leftovers today for lunch too. For the sausage, I used a habanero-chili chicken/turkey combo. I made it with regular corn meal and it turned out fine, and only had to stir for about 5 minutes. I think it came out as more the American style “corn meal mush” however, I think polenta and mush are the same thing maybe. I added about a teaspoon of spicy brown mustard, the kind with the whole mustard seeds, to the cabbage. Thanks for an absolutely stellar, fast, healthy recipe!

By: Greg

Greg — Mon, 26 Oct 2009 02:18:04 +0000

Great recipe.

By: jimmy pots and pans

jimmy pots and pans — Tue, 13 Jan 2009 10:45:12 +0000

would love to have this for lunch today!

By: Andrea

Andrea — Sun, 11 Jan 2009 23:04:33 +0000

Delicious! just made w/apple sage vegetarian sausage and on Nora’s suggestion, added some apple cider vinegar – very, very tasty and comforting. Thanks Cathy!

By: Danielle

Danielle — Fri, 09 Jan 2009 15:50:35 +0000

Great recipe. I did mine with red cabbage and chicken sausage that had maple syrup and apples inside. After throwing in the cup of water, I kept the lid off and let the whole thing cook down and caramelize a bit. Yummmmmmm. The polenta still took 30 minutes of stirring though. Thanks for pointing out the obvious Goya suggestion. I’m such a yuppie sucker for packaging and the word “organic.”

By: Sarah

Sarah — Fri, 09 Jan 2009 03:17:19 +0000

This sounds terrif. Maybe it’s the economic downturn or just the dead of winter, but homely, unsung heroes like cabbage are really appealing to me right now. Add the sausage, and it’s a date!

By: Ana

Ana — Thu, 08 Jan 2009 02:14:29 +0000

Just finished having this for dinner, and it was delicious. I had a stalk of celery, but alas Whole Foods cuts off the top of the celery they sell, so no leaves of which to speak. (The Park Slope Food Coop does not cut off the top of their celery, for anyone who is looking for celery leaves in brooklyn.) It was absolutely delicious. Thanks!

By: caroline

caroline — Wed, 07 Jan 2009 22:38:27 +0000

in my experience, a smallish head of cabbage at 0.69/lb costs over $3, but maybe there are smaller ones to be had somewhere. (purchased yesterday)
at my bf’s suggestion, we modified this (greatly) to make it into a base for steamed mussels, by adding a quarter cup of white wine instead of water, then steaming the mussels. delicious, if a bit messy to eat. the cabbage was quite filling, making it a great way to stretch a bag of mussels. delicious, and soon to be done minus the mussels.

By: Anne @ Pink Galoshes

Anne @ Pink Galoshes — Wed, 07 Jan 2009 17:00:37 +0000

Great post! This looks delicious, and is perfect for a cold winter night!

By: Femi Redwood

Femi Redwood — Tue, 06 Jan 2009 21:37:35 +0000

Can’t wait to have you on the PIX Morning News! You are going to rock!