Saturday, October 11, 2014

Southern Fried Cabbage Meets Italian Tricolor Paccheri with Sauage,and Apple Butter Muffins

A busy Saturday at my house means setting your table and preparing a nutritious meal ahead of time and putting it in air-tight Pyrex dishes for warming later.
That means you get to enjoy your meal knowing that you have already cooked and cleaned up!
Who knows, a grateful family member may decide to clean up the few dishes remaining after eating such a scrumptious meal.

My daddy always said "there wasn't but one way to cook cabbage and that was fried." I tend to agree with him. I have modified his recipe somewhat to stick to my lifestyle changes as I become fitter in my fifties.

Southern Fried Cabbage


1 medium to large head of cabbage, quartered
2 cups of water
1/4 teaspoon of cracked black pepper
1/4 teaspoon caraway seed
2 packets  of Equal or other sugar substitute
1 Tablespoon olive oil


In a very large frying pan, add your cabbage and water
Add pepper, caraway seed, and sugar
Simmer on medium heat until all water is boiled out
If any water is remaining be sure to drain it
Make a hole in the middle of the cabbage and add the olive oil
Cook on high heat as you stir the cabbage
Stir until brown

Tricolor Paccheri with  Sausage

Fix pasta according to package directions
Remove from heat and drain
 Add 1/2 cup of  low sodium spaghetti sauce
Heat 10 minutes on low heat
Remove from heat
Add 1/2 teaspoon of olive oil in a small frying pan
Cook sausage on medium heat until browned

These are simply the best:
 Apple Butter Muffins

The only way I modified the recipe was to remove the 1 teaspoon of sugar as I felt the apple butter was sweet enough along with a box of 100 calorie raisins.

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