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During one sweet season of our lives, we’d gather almost weekly with two other families for a night on the beach. We took turns cooking and/or bringing ingredients. The dads played football with the kids in the sand, and the mamas sipped and chatted and shared the kitchen. My friend Tina introduced us to a simple, homey recipe that explodes with flavor. Her sausages with potatoes and peppers baked in the oven with pickled banana peppers became a fast favorite! I decided to try the flavor of banana peppers with cabbage and my favorite apple and chicken sausage. Then I made it even easier with an Instant Pot, which became this Instant Pot Sausage and Cabbage.
No Instant Pot? No problem!
Bake this in the oven at 400 degrees. Cover it tightly with foil for the first 30 minutes, then remove and bake until potatoes are softened and sausages begin to brown (about 15-20 minutes).
When I think back on friendships, each one has its own “flavor,” and from each friendship, I’ve gained ideas about life and for my table. It seems those ideas always come with stories of the lives of my dear sisters. We never make the “sausage and banana peppers” without calling it “Miss Tina’s.”
*This Instant Pot sausage and cabbage is made with pickled banana peppers. Feel free to swap those out! I’d use fresh sliced Italian (banana) peppers and add a tablespoon or two of apple cider vinegar to the recipe before cooking. Let me know if you try this!
Do you have recipes passed down from precious friends?
Do you have recipes with stories to tell? I’d love to hear – comment below or email me and share!!
- 2 12- ounce packages chicken and apple sausage sliced
- 1 large sweet onion halved and sliced
- 3 tablespoons ghee
- 2 cups beef stock
- 1 tablespoon coconut aminos
- ½ teaspoon dried red pepper flakes
- 1 head cabbage cored and chopped into 1 1/2-inch pieces
- ¼ cup sliced pickled banana peppers
- salt and ground black pepper to taste
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Set Instant Pot to “saute” feature.
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Cook and stir sausage and onion in ghee until well browned, about 5 to 10 minutes.
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Mix in beef stock, coconut aminos, and red pepper.
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Add cabbage and stir until well coated; close and lock the lid.
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Select high pressure according to manufacturer’s instructions; set timer for 5 minutes.
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Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.
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Unlock and remove lid, taste for seasoning and add salt and pepper as needed.
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Serve, if desired, over cauliflower puree,with a green salad.
In case you’re not on the Instant Pot train, but thinking about it? I’ve had this model for years and I still love it. (We’ve bought it for wedding gifts, too!)
Inspiring (warm, fast, spicy and filling) welcome,
-Angela
This recipe was revised from Amy Van Siclen’s Kielbasa and Cabbage for Electric Pressure Cookers at Allrecipes.
*Please note: I haven’t been able to find a jarred banana pepper that’s Whole 30 compliant, so omit these if you’re sensitive to additives or doing a Whole 30 challenge.
