- 8 ounces Spicy Link Sausage - Porkcut in half lengthwise and sliced
- 1 small head of Cabbageshredded
- 4 large Flour Tortillas
- 1 small Onionfinely chopped
- 3 tablespoons extra virgin Olive Oil
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Pepper
Braised cabbage with chunks of spicy sausages, such as Louisiana-style hot links, makes a hearty filling for wraps. For an even more substantial wrap (level 2), add black-eyed peas and rice.
Content on this page…
- Did you Know?
- About Spicy Sausage with Braised Cabbage Wrap recipe
- Can I freeze or refrigerate Sausage with Braised Cabbage?
- Louisiana cooking style and facts
- A lighter version of this wrap
- Recipe Instructions (Steps for Spicy Sausage with Braised Cabbage Wrap) ↓
If two ingredients were ever meant to be eaten together, it’s the Sausage and Cabbage. The Spicy Sausage with Braised Cabbage wrap is the kind of down-home dish that’s tummy-filling and simple to prepare. It makes a great main dish accompaniment to a pan of buttered cornbread or a bowl of pinto beans, or both. It’s filled with the comforting downhome flavors that we’ve all come to love. Cabbage is often overlooked when it comes to a great option for the main course meal, that’s because it is inexpensive and filling, a great combination. When serving this braised cabbage, the number of servings can vary depending on the appetites of those you’re serving. It proves that food doesn’t have to be fancy or expensive to be good and family-pleasing. I would put this dish in the category of honest eats, that satisfy the soul. Spicy Sausage with Braised Cabbage wrap highlights everything delicious about these two ingredients without adding more to the dish. As a bonus, this skillet meal is easy to throw together without much notice making it perfect for a busy weeknight dinner.
Properly stored, sausage with cooked cabbage wrap will last for 3 to 5 days in the refrigerator. To further extend the “life“, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. Properly stored, it will maintain the best quality for 10 to 12 months but will remain safe beyond that time. The freezer time shown is for best quality only – sausage with cooked cabbage wrap that has been kept constantly frozen at 0°F will keep safe indefinitely. How long can be left at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; sausage with cooked cabbage wrap should be discarded if left out for more than 6 hours at room temperature.
The cooking of North Louisiana was inherited from English speaking settlers. The variety of dishes that are prepared in the northern section of the state are very similar to those which can be found in other southern states of the United States. Thus, we find in North Louisiana cornbreads, biscuits, chicken and dumplings, greens, black-eyed peas, and other dishes which we consider to be so typical of southern cooking. Canning is also very popular and a wide variety of fruits and vegetables are used—blackberries, mayhaw, peppers, cucumbers, etc. Though these dishes are not as highly seasoned as those in the southern section of the state, they are still very tasty. Seafood, though not as common in North Louisiana as it is in the south, is still prepared quite frequently. The most popular seafood dish in North Louisiana is probably fried catfish (both fresh water and pond raised) and north Louisianians have elevated its preparation to haute cuisine. However, it is the Creole and Cajun cooking of the southern section of the state for which Louisiana is so famous. These two styles of cooking have become so well known nationally and internationally that people automatically think of great cooking when Louisiana is mentioned. But, what is Creole and Cajun cooking? These two very similar cooking styles evolved in New Orleans and South Louisiana and are a combination of the cooking styles of all the different groups who have lived in South Louisiana. To the French taste for fine cuisine and elegant sauces were added the Spanish use of seasonings and rice dishes (Louisiana’s jambalayas are variations of the Spanish paellas). African foodstuffs such as okra, German sausages (andouille, for example), and the American Indian use of herbs such as filé (ground sassafras leaves).
Using turkey kielbasa instead of traditional sausage made with pork or beef (or both) save over 60 calories and 7 grams of fat per serving. Turkey kielbasa also contains more protein than traditional.
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Cook the cabage
In a medium heavy-bottomed pan with a lid, heat the olive oil or butter over medium-high heat. When hot, add the onion (finely chopped) and stir, cooking until soft, about 1 minute. Add the shredded cabbage, and cook, stirring, until the cabbage is shiny, about 15 minutes. Reduce the heat to low and cover. Cook, stirring from time to time until the cabbage is very soft, about 20 minutes.
Cook the spicy sausages
In the meantime, cut the spicy sausages in half lengthwise and slice them. In a medium frying pan over medium-high heat, heat the sausage until cooked through and the edges are browned, about 5 minutes. Stir the sausage into the cabbage in the last 5 minutes.
Wrap the mixtures with tortillas
Heat a wrap in the oven or on a hot griddle or in a hot, dry frying pan. Remove wrap from heat. Place 1/2 to 3/4 cup of the cabbage mixture in the center of the wrap and spread out into a row. Fold each side over partway so that the body of the wrap is about 3 inches in diameter. Starting from the bottom, fold the end up about 3 inches, and then turn, or wrap, it over and over until you are at the other edge. Place that edge on the bottom. Serve hot or warm. Enjoy!