Spicy Sausage and Cabbage Tacos


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I was not in the mood for braised cabbage or slaw, which is where I usually go with cabbage so tonight I made spicy tacos.  This week has been rainy and dreary, nothing like a little spice to perk up a night.  Although we haven’t been enjoying the series of rainy days I’m sure the farm is excited about it!  I timed the planting of my early spring seeds pretty well, they are getting a wonderful drink from Mother Nature!

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The spicy Italian pork sausage was calling my name.  I cooked it up in a large heavy bottoms skillet.  When it was cooked through and browned, I added a small head of red cabbage, sliced.

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Add a cup of water, or better yet, chicken stock to the pot.  Cover it and let it simmer for 10-15 minutes until the cabbage is tender but still has a bit of crunch to it.

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Next I added a jar of diced tomatoes with mild green chilies and about 3 fire roasted sweet red peppers.

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I can’t have tacos without the flavors or garlic and cumin so in went about a tablespoon of both.

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Serve it in taco shells with sour cream and cheese.  Other suggestions for serving would be served on top of pasta or rice, and it would make a good wrap sandwich as well!  Enjoy.


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.